JERKY GUN JR.
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX.
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
COMPONENT LIST
CLEANING INSTRUCTIONS
ASSEMBLY & JERKY MAKING INSTRUCTIONS
PRE-FILLING TUBE INSTRCUTIONS
COOKING INSTRUCTIONS
STORING OF JERKY OR SNACK STICKS
FOOD SAFETY
WARRANTY
LISTA DE COMPONENTES
INSTRUCCIONES DE LIMPIEZA
INSTRUCCIONES DE ENSAMBLAJE Y PARA PREPARAR CECINE
INSTRUCCIONES PARA LLENAR EL TUBO DE MANERA ANTICIPADA
INSTRUCCIONES PARA COCINAR
ALMACENAMIENTO DE CECINA O PALITOS DE BOCADILLO
SEGURIDAD DE LOS ALIMNETOS
INFORMACIÓN DE GARANTÍA WESTON
LISTA DE COMPONENTES
INSTRUCTIONS DE NETTOYAGE
ASSEMBLAGE ET MODE D’EMPLOI DU PISTOLET
INSTRUCTIONS DE PRÉPARATION DU TUBE
GUIDE DE CUISSON
CONSERVATION DE LA VIANDE SÉCHÉE
SÉCURITÉ ALIMENTAIRE
INFORMATION SUR LA GARANTIE
4-5
6
7-8
9
10
10
11
12
14-15
16
17-18
19
20
20
21
22
24-25
26
27-28
28
29
29
30
31
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ENGLISH INSTRUCTIONS
4
4
1
5
7
8
2
6
Plunger
Knob
Handle
Plunger Shaft
Plunger
Release
Button
Trigger
Plunger
Cap
3
COMPONENT LIST
DIAGRAM NUMBER PART DESCRIPTION
1 FRONT RING NUT
2 PLASTIC TUBE
3 JERKY GUN HANDLE ASSEMBLY
4 STOMPER
5 CLEANING BRUSH (2)
6 PLASTIC DOUBLE JERKY STRIP
ATTACHMENT
7 PLASTIC DOUBLE SNACK STICK
ATTACHMENT
8 SAUSAGE FUNNEL
5
ENGLISH INSTRUCTIONS
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonSupply.com
Or call Weston Brands, LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 1-216-901-6801
ENGLISH INSTRUCTIONS
6
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 plastic Jerky Tube, Plunger Shaft, Jerky Drying Racks and all
parts that come into contact with food with warm, soapy water and the Cleaning
Brush Set.
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.
3. Dry all parts thoroughly before storing. Reassemble the Jerky Gun and store
for the next use.
CLEANING INSTRUCTIONS
ENGLISH INSTRUCTIONS
7
1. Thoroughly clean all
equipment before use.
2. Push in the Plunger
Release Button and pull the
Plunger Knob back until it is
in the full retracted position
(FIGURE 1 & 1A)
3. Attach the Tube to the
Handle Assembly of the
Jerky Gun (FIGURE 2).
4. Thoroughly mix ground
meat with desired seasoning.
5. With wet hands, form balls
of the ground meat mixture
and drop them into the Tube.
Using the Stomper, press the
mixture rmly into the Tube,
squeezing out any trapped
air. Repeat this step until the
Tube is lled up to 1” (2.5
cm) from the top (FIGURE 3).
6. Attach the Jerky/Snack
Stick Attachment to the Jerky
Tube by screwing the Front
Ring Nut clockwise, until
nger tight, onto the Tube
(Figure 4). NOTE: The
Double Jerky Attachment
has a Front Ring Nut already
attached.
FIGURE 3
Stomper
FIGURE 4
Jerky/Snack Stick
Attachment
Front Ring
Nut
ASSEMBLY & JERKY MAKING INSTRUCTIONS
FIGURE 1
Plunger
Knob
Plunger
Release
Button
FIGURE 2
Plunger
Knob
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
FIGURE 1A
Tube
Handle
Assembly
ENGLISH INSTRUCTIONS
8
7. Place a drying rack onto a baking sheet
(not included). NOTE: Using a drying rack
will decrease the drying time of the jerky/
snack sticks, by allowing the hot air from
your oven to circulate freely through the
racks.
8. With the Jerky/Snack Stick* Attachment
close to the far end of the drying rack,
squeeze the Trigger to start the Plunger
Assembly to push the meat forward and
out of the Jerky Tube. Pull the Trigger
repeatedly, until the jerky begins to extrude
(FIGURE 5).
*Snack Sticks can be extruded into casings.
Stuff the casing to a length of about 24” (61
cm), then tie knots in the open ends of the
casings. Pinch the casing in the middle and
twist to form two links about 12” (30.5 cm)
each.
9. While squeezing the Trigger, slowly
pull the Jerky Gun across the full length of
the drying rack to form long strips of meat
(FIGURE 6).
10. Continue extruding strips of jerky/snack
sticks, until the drying rack is lled or the
Jerky Tube is empty. Be sure to leave
about 1/2” (1.3 cm) between the strips for
even and consistent drying.
FIGURE 6
FIGURE 5
Trigger
ENGLISH INSTRUCTIONS
9
PRE-FILLING TUBE INSTRUCTIONS
EXTRA TUBES SOLD SEPARATELY
FIGURE 7
1. Cover one end of the Tube with plastic
wrap. Screw the Front Ring Nut clockwise,
until nger tight, onto the Tube (FIGURE 7).
2. With wet hands, form balls of the ground
meat mixture and drop them into the Tube.
Using the Stomper, press the mixture rmly
into the Tube, squeezing out any trapped
air. Repeat this step until the Tube is lled
up to 1/2” (1.3 cm) from the end of the
Tube.
3. Cover the open end of the Tube with
plastic wrap to store in the refrigerator until
use.
4. Remove the plastic wrap on both ends of
the Tube prior to use.
Front Ring
Nut
Plastic
Wrap
Tube
Stomper
COOKING INSTRUCTIONS
OVEN METHOD JERKY
1. Place the jerky lled Drying Racks and Baking Sheet in a 175°F (79°C) pre-
heated oven for approximately 1 hour. Meat must reach an internal temperature
of 160°F (71°C).
2. Remove the Drying Racks from the oven and turn the strips over.
3. Return the Drying Racks to the oven and bake for an additional 30 minutes.
Check for desired dryness. If the jerky is not dry enough, replace the Drying
Racks of jerky into the oven and bake at 30 minute intervals, turning the jerky
each time, until the desired dryness is achieved.
4. Allow the jerky to cool, then follow “Storage Instructions,” as outlined in this
manual.
OVEN METHOD SNACK STICKS
1. Place the snack stick lled Drying Racks and Baking Sheet in a 150°F (66°C)
pre-heated oven for approximately 2 hours.
2. Then increase the oven temperature to 180-200°F (82-93°C) and bake until
the internal temperature of the snack sticks reaches 156°F (69°C).
3. Remove the snack sticks from the oven and shower with cold water until the
internal temperature drops to 100°F (38°C). NOTE: If you desire a dryer, more
wrinkled look to your snack sticks, do not shower.
4. Allow the snack sticks to cool, then follow “Storage of Jerky or Snack Sticks”
instructions, as outlined in this manual.
SMOKER OR DEHYDRATOR METHOD
If using a smoker or a dehydrator, follow the instructions included with that
appliance.
IMPORTANT: Before you place the meat in a dehydrator, it is highly
recommended to heat the meat to 160°F (71°C) BEFORE the dehydrating
process. This step assures that any bacteria present will be destroyed by
wet heat. After heating to 160°F (71°C), maintaining a constant dehydrator
temperature of 130-140°F (55-60°C) during the drying process is important
because:
1.) the process must be fast enough to dry food before it spoils; and
2.) it must remove enough water that microorganisms are unable to grow.
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 rst. 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.
ENGLISH INSTRUCTIONS
10
STORAGE OF JERKY OR SNACK STICKS
ENGLISH INSTRUCTIONS
11
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 165
o
F
(74
o
C) and solid cuts of pork should be cooked to 145
o
F (63
o
C).
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 sh, 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 60
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below; your freezer should
be 0
o
F (-18
o
C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang 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 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 eld 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.
FOOD SAFETY
ONE-YEAR LIMITED WARRANTY
This warranty applies to products purchased and used in the U.S. and Canada. This is the
only express warranty for this product and is in lieu of any other warranty or condition.
This product is warranted to be free from defects in material and workmanship for a period of
one (1) year from the date of original purchase. During this period, your exclusive remedy is
repair or replacement of this product or any component found to be defective, at our option. If
the product or component is no longer available, we will replace with a similar one of equal or
greater value.
This warranty does not cover unauthorized repairs or service to products, products sold “as-
is” by retailers, glass, filters, wear from normal use, use not in conformity with the printed
directions, or damage to the product resulting from accident, alteration, abuse, or misuse.
This warranty extends only to the original consumer purchaser or gift recipient and is not
transferable. Keep the original sales receipt, as proof of purchase is required to make a
warranty claim. This warranty is void if the product is subjected to any voltage and waveform
other than as specified on the rating label (e.g., 120V ~ 60 Hz).
We exclude all claims for special, incidental and consequential damages caused by breach of
express or implied warranty. All liability is limited to the amount of the purchase price. Every
implied warranty, including any statutory warranty or condition of merchantability
or fitness for a particular purpose, is disclaimed except to the extent prohibited by
law, in which case such warranty or condition is limited to the duration of this written
warranty.
This warranty gives you specific legal rights. You may have other legal rights that vary
depending on where you live. Some states or provinces do not allow limitations on implied
warranties or special, incidental, or consequential damages, so the foregoing limitations may
not apply to you.
To make a warranty claim, do not return this appliance to the store. Please call
1.800.814.4895 (001.216.901.6801 outside the US) or visit WestonSupply.com. For faster
service, locate the model, type, and series numbers on your appliance.
12
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LE PISTOLET
PARCE QUE NOS PRODUITS BÉNÈFICIENT DE PERFECTIONNEMENTS CONSTANTS
APPORTÉS EN USINE, LES ILLUSTRATIONS PRÉSENTES PEUVENT ÊTRE LÉGÈREMENT
DIFFÉRENTES DU PRODUIT REÇU.
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INSTRUCTIONS EN FRANÇAIS
25
LISTA DE COMPONENTES
NUMÉRO DE SCHÉMA DESCRIPTION DE LA PIÉCE
1 ÉCROU AVANT
2 PLASTIQUE TUBE INJECTEUR
3 ENSEMBLE POIGNÉE
4 PILON
5 BROSSES DE NETTOYAGE (2)
6 EMBOUT DOUBLE DE CONFECTION
(TABLETTES) PLASTIQUE
7 EMBOUT DOUBLE DE CONFECTION
(BÂTON) PLASTIQUE
8 ENTONNOIR À FARCE
N’hésitez pas à visiter notre site Web WestonSupply.com/support si un composant est cassé, l’outil
fonctionne mal, ou pour commander un nouveau mode d’emploi.
WestonSupply.com
Veuillez appeler Weston Brands, LLC au numéro sans frais : 1-800-814-4895
Du lundi au vendredi: de 8h00 à 17h00 ET. En dehors des États-Unis, veuillez
appeler le 1-216-901-6801
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ATTENTION!
PLEASE INSPECT THIS PACKAGE THOROUGHLY FOR MISSING PARTS OR ANY PRODUCT DAMAGE.
IF YOUR PRODUCT CONTAINS SHIPPING DAMAGE, PLEASE CONTACT RETAILER FOR ASSISTANCE.
For all other questions regarding product usage, missing parts, product damage, difculty or warranty activation,
please contact the Weston Brands Customer Service Team:
8:00 am to 5:00 pm ET, Monday thru Friday
U.S. Residents Customer Service Line: 1-800-814-4895 (Outside U.S. Call: 001-216-901-6801)
Weston Brands, LLC, Southern Pines, NC 28387
WestonSupply.com
Please DO NOT return this item to the retailer before contacting
Weston Brands Customer Service.
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
ATTENTION!
VEUILLEZ INSPECTER CET EMBALLAGE AVEC SOIN POUR Y DÉTECTER
TOUTE PIÈCE MANQUANTE OU ENDOMMAGÉE.
SI DES PIÈCES ONT ÉTÉ ENDOMMAGÉES PENDANT LE TRANSPORT, VEUILLEZ
COMMUNIQUER AVEC LE DÉTAILLANT POUR OBTENIR DE L’AIDE.
Pour toutes les autres questions concernant l’utilisation du produit, les pièces manquantes, les problèmes ou
l’activation de la garantie, veuillez communiquer avec l’équipe du service clientèle des produits Weston:
de 8:00 à 17:00 HNE, du lundi au vendredi.
Numéro de téléphone du service clientèle pour les résidents des É.-U. : 1-800-814-4895
Numéro de téléphone à l’extérieur des É.-U. : 001-216-901-6801 Weston Brands, LLC,
Weston Brands, LLC, Southern Pines, NC 28387
WestonSupply.com
Veuillez communiquer avec le service clientèle des produits Weston AVANT de retourner
cet appareil au détaillant.
CONSERVER CES DIRECTIVES!
Veuillez les consulter fréquemment et les utiliser pour la formation.
¡ATENCIÓN!
REVISE COMPLETAMENTE EL ENVASE Y COMPRUEBE QUE NO FALTEN PARTES O QUE ALGÚN
PRODUCTO ESTÉ DAÑADO. SI EL PRODUCTO ESTÁ DAÑADO POR EL TRANSPORTE, SOLICITE
ASISTENCIA AL DISTRIBUIDOR.
Para todas aquellas preguntas referentes al uso del producto, partes faltantes, daño del producto, dicultad
o activación de la garantía, comuníquese con el equipo de servicio al cliente de weston Brands:
desde las 8:00 am hasta las 5:00 pm ET, de lunes a viernes
Línea de Servicio al Cliente para Residentes de EE.UU.: 1.800.814.4895 (Fuera de EE.UU., llame al: 001-
216-901-6801) Weston Brands, LLC, Southern Pines, NC 28387
WestonSupply.com
NO devuelva este artículo al vendedor minorista antes de comunicarse con Servicio al Cliente de
Weston Brands.
¡GUARDE ESTAS INSTRUCCIONES!
Consulte estas instrucciones y úselas para enseñar sobre el uso de este producto a otras personas.
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