Weston Meat Cuber/Tenderizer & Jerky Slicer - Manual (Page 5)

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ASSEMBLY INSTRUCTIONS
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
1. Remove the Housing
Thumbscrews securing the Top
Housing to the Bottom Housing
(Figure 1).
2. Remove the Top Housing and
Blade Assembly from the Bottom
Housing.
CAUTION! Blades are very sharp!
3. Using the Large Allen Wrench
and Support Leg Screws, attach the
Support Leg to the Lower Housing.
4. Install the Chute to the Top
Housing using an Small Allen
Wrench and Chute Screws.
5. Attach the Countertop Protector
Pad to the Support Leg.
6. Mount the Cuber/Tenderizer or
Jerky Slicer to a table, workbench or
other stable, sturdy structure with the
C-Clamp.
7. Insert the Blade Assembly into
the Lower Housing, guiding the Drive
Shaft into the bearing journals. Make
sure the teeth of the Blade Assembly
are properly meshed together.
8. Position the Top Housing onto the
Lower Housing and line up the screw
holes.
9. Secure the Top Housing to
the Lower Housing using the
Housing Thumbscrews. DO NOT
OVERTIGHTEN!
10. Insert the Left and Right Combs
into the Top Housing (Figure 2).
NOTE: The Combs and Top
Housing are marked “L - Left” and “R
- Right” to aid Comb installation.
11. Install Handle onto the Blade
Assembly Shaft.
12. Secure the Handle to Blade Rack
Shaft with the Handle Thumbscrew .
Figure 1
Housing
Thumbscrews
Top Housing
Bottom
Housing
Blade
Assembly
Support
Leg
Support
Leg
Screws
Handle
Handle
Thumbscrew
Combs
Chute
Chute
Screws
Bearing
Journals
Countertop
Protector
Pad
Blade
Drive Shaft
Blade
Bearings
C-Clamp
Figure 2
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 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.
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