Weston Jerky Guns - Manual (Page 4)

Clean all parts thoroughly before and after use.
1. Remove the Front Ring Nut any Jerky/Snack Stick Attachments and
the Jerky Tube from the Handle Assembly.
2. NOTE: The Handle Assembly is NOT dishwasher safe. Keep the
Handle Assembly out of water.
Hand-wash the
Plunger Shaft and all parts that come into contact with food
with warm, soapy water and the Cleaning Brush Set.
3. NOTE: The Jerky Tube, Front Ring Nut and Jerky/Snack Stick
Attachments are all top-rack dishwasher safe.
Using warm, soapy water, and the
Cleaning Brush Set, thoroughly clean inside
Jerky Tube and Jerky/Snack Stick Attachments. Thoroughly wash all parts
of the Jerky Gun that come in contact with food.
4. Dry all parts thoroughly before storing. Reassemble the Jerky Gun and
store for the next use.
-4-
CLEANING INSTRUCTIONS
-9-
with ice. Hot cooked foods should be placed in shallow containers and immediately
refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison is often held
at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions
or information on meat and food safety.
STORAGE OF JERKY OR SNACK STICKS
Wrap jerky/snack sticks in aluminum foil and store in a thick plastic food storage
bag, or place jerky/snack sticks in a jar with a tight lid. Avoid storage in plastic
containers or bags without wrapping in aluminum foil or wax paper first. Jerky/snack
sticks should be stored in a dark, dry, place between 50-60°F (10-16°C). You can
store properly dried jerky/snack sticks at room temperature for 1 to 2 months. To
extend the shelf life to up to 6 months, store jerky/snack sticks in the freezer. Be sure
to label and date all packages.
RECIPES
PEPPERONI SNACK STICKS
1 lb (0.45 kg) ground beef 1 1/2 tsp (7 ml) salt
1 tsp (5 ml) liquid smoke 3/4 tsp (3 ml) fresh ground black pepper
1/2 tsp (2 ml) mustard seeds 1/2 tsp (2 ml) fennel seeds, slightly crushed
1/4 tsp (1 ml) crushed red pepper flakes 1/4 tsp (1 ml) anise seeds
1/4 tsp (1 ml) garlic powder snack stick casings
. Combine all ingredients, mixing until thoroughly blended
. Form the pepperoni sticks with the Jerky Gun as directed
. Wrap in plastic or foil and refrigerate overnight
. Unwrap and follow “Cooking Instructions”
. Allow to cool
. Store wrapped in the refrigerator
SUMMER SAUSAGE SNACK STICKS
2 lb (0.9 kg) of lean, ground round 1/2 tsp (2 ml) garlic salt
1/2 tsp (2 ml) onion salt 1/2 tsp (2 ml) (crushed) whole peppercorns
1/2 tsp (2 ml) mustard seed 5 tsp (25 ml) liquid smoke
1 Tbsp (15 ml) brown sugar 2 Tbsp (30 ml) Tender Quick curing salt
1 cup (250 ml) water snack stick casings
. Combine all ingredients, mixing until thoroughly blended
. Form the summer sausage sticks with the Jerky Gun as directed
. Wrap in plastic or foil and refrigerate overnight
. Unwrap and follow “Cooking Instructions”
. Allow to cool
. Store wrapped in the refrigerator for 24 hours before eating