Weston Jerky Guns - Manual (Page 5)

1. Thoroughly clean all
equipment before use.
2. Attach the Jerky Tube to the
Handle Assembly of the
Jerky Gun (figure 1) .
3. Attach the Funnel to the
other end of the Jerky Tube (figure
2) .
4. Push in the Plunger Release
Button and pull the Plunger
Knob back until it is in the full
retracted position (figure 3) .
5. Thoroughly mix ground meat
with desired seasoning.
6. With wet hands, form balls of
the ground meat mixture and drop
them into the Jerky Tube. Using
the Stomper, press the mixture
firmly into the Jerky Tube,
squeezing out any trapped air.
Repeat this step until the Jerky
Tube is filled up to 1” (2.5 cm)
from the top (figure 4) .
7. Remove the Funnel from the
Jerky Tube and place a selected
Jerky/Snack Stick Attachment
on the top of the Tube. Attach the
Jerky/Snack Stick Attachment
to the Jerky Tube by screwing
the Front Ring Nut clockwise,
until finger tight, onto the Jerky
Tube (figure 5) . NOTE: The
Double Jerky Attachment has a
Front Ring Nut already attached.
figure 1
figure 2
figure 3
Jerky Tube
Handle
Assembly
Funnel
Plunger
Knob
Plunger
Release
Button
figure 4
Stomper
figure 5
Jerky/Snack Stick
Attachment
Front Ring
Nut
ASSEMBLY & JERKY MAKING INSTRUCTIONS
-5- -8-
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present
on the surface is mixed throughout the ground mixture. If this ground meat is not cooked
to at least 160 o F to 165 o F (71 o C to 74 o C), bacteria will not be destroyed and there’s a
good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on
the inside, so they can be served more rare. Still, any beef cut should be cooked to an
internal temperature of at least 145 o F (63 o C) (medium rare). The safe temperature for
poultry is 180 o F (82 o C) and solid cuts of pork should be cooked to 160 o F (71 o C). Eggs
should be thoroughly cooked too. If you are making a meringue or other recipe that uses
uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,
not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a
clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary
after you have touched raw meat or raw eggs. Not washing hands and surfaces while
cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with
soap and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
40 o F and 140 o F (4 o C and 6 o C). Your refrigerator should be set to 40 o F (4 o C) or below;
your freezer should be 0 o F (-17 o C) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water
baths to keep cold foods cold. Never let any food sit at room temperature for more than
2 hours - 1 hour if the ambient temperature is 90 o F (32 o C) or above. When packing
for a picnic, make sure the foods are already chilled when they go into the insulated
hamper. The hamper won’t chill food - it just keeps food cold when properly packed
FOOD SAFETY