Weston Meat Cuber/Tenderizer & Jerky Slicer - Manual (Page 3)

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COMPONENT LIST
DIAGRAM PART MODEL NO. MODEL NO.
NUMBER DESCRIPTION 07-4101-W-A 07-3801-W-A
1 Bottom Housing 07-4110-A 07-3808-A
2 Top Housing 07-3181-A 07-3307-A
3 Handle 07-3125-A 07-3502-A
4a Cuber/Tenderizer Blade Assembly 07-3103 Not Included
4b Jerky Slicer Blade Assembly Not Included 07-3302
5 Left Comb 07-3306 07-3306
6 Right Comb 07-3305 07-3305
7 Housing Thumbscrew (2) 07-3166 07-3166
8 Handle Thumbscrew 07-3505 07-3505
9 Support Leg 07-4103 07-3811
10 Countertop Protector Pad 07-4104 07-4104
11 Chute 07-3182-A 07-3812-A
12 Stainless Steel Tongs 07-3151 07-3151
13 Chute Screw (2) 07-3183 07-3183
14 Support Leg Screw (2) 07-4105 07-4105
15 Small Allen Wrench for Chute Screws 07-3178 07-3178
16 Large Allen Wrench for Support Leg Screws 07-4109 07-4109
If any components of this unit are broken or the unit does not operate
properly, call Pragotrade LLC Toll Free at
1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
ADDITIONAL ACCESSORIES AVAILABLE
ACCESSORY DESCRIPTION MODEL NO.
Cuber/Tenderizer Blade Assembly* 07-3103
Jerky Slicer Blade Assembly* 07-3302
*Transform the Cuber/Tenderizer into a Jerky Slicer (or the Jerky
Slicer into a Cuber/Tenderizer) by replacing the Blade Assembly.
VegiKILN 10 Tray Food Dehydrator System 75-0201-W
3-Tier Oven Drying Rack 07-0155-W
These products and many more products can be ordered by visiting
w w w . w e s t o n s u p p l y . c o m or by calling
Pragotrade LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
Blackened Cajun Rub
1 1/2 tbsp paprika 1 tbsp garlic powder
1 tbsp onion powder 1 tbsp ground dried thyme
1 tsp ground black pepper 1 tsp cayenne pepper
1 tsp dried basil 1 tsp dried oregano
DIRECTIONS
. Combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne
pepper, basil, and oregano in a bowl until evenly mixed.
. Rub mixture onto meat before cooking.
. Store excess rub mixture in an airtight container in a cool, dry place.
Sweet & Sour BBQ Marinade
1 tbsp olive oil 1 small onion, chopped
1/2 red bell pepper 1/4 cup brown sugar
1 tsp garlic 1 tbsp dry mustard
1/2 cup cider vinegar 4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
DIRECTIONS
. Brown onions and red peppers in olive oil.
. Add brown sugar, garlic, mustard, and cider vinegar.
. Cook for one minute on high or until bubbly.
. Add pineapple juice.
. Coat meat with marinade and marinate meat overnight in a covered dish in the refrigerator.
. Remove meat from marinade and grill or cook as desired.
. Near the end of the cooking, add preserves to top and allow to brown slightly.
Steak Marinade
1/3 cup sherry 1/3 cup soy sauce
1/3 cup vegetable oil 2 tbsp honey
2 tbsp grated fresh ginger root 1 clove garlic, minced
DIRECTIONS
. In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger and garlic.
. Coat meat with marinade and marinate meat for 4 hours in a covered dish in the
refrigerator.
Fajitas
1/4 cup vegetable oil 1/4 cup lemon juice
3 garlic cloves, minced 1 1/2 tsp grated lemon peel
1/4 tsp chili powder 1/4 tsp pepper
3/4 lb sliced steak or chicken 3 green onions, thinly sliced
4 (8”) flour tortillas
DIRECTIONS
. In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper.
. Place half in a re-sealable plastic bag; cover and refrigerate remaining marinade.
. Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
. Drain and discard marinade. In a skillet, heat reserved marinade.
. Add meat and green onions.
. Cook and stir until meat reaches desired doneness.
. Using a slotted spoon, place about 1/2 cup meat mixture down the center of each
tortilla.
. Top with optional ingredients- salsa, cheese, sour cream, guacamole, lettuce.
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