Use and Care Manual
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.
ATTENTION! Il est important de suivre les directives sur la « sécurité
alimentaire » fournies dans ce manuel. Pour obtenir les instructions les plus
récentes, visiter le site Web d’USDA.
1. Laver à fond toutes les pièces
avant utilisation.
2. Visser le tube à l’ensemble
poignée du pistolet (gure 1).
3. Pousser à fond le bouton
déclencheur du piston, puis tirer
à bloc le bouton du piston (gure
2/2a).
4. Bien mélanger de la viande
hachée avec les assaisonnements
souhaités.
5. Façonner des boulettes avec
les mains humides, puis bourrer
le tube injecteur. Bien tasser les
boulettes dans le tube avec le
pilon pour évacuer l’air piégé.
Répéter cette étape pour remplir
le tube jusqu’à 2,5 cm (1 po) du
bord (gure 3).
6. Remplacer par un embout de
confection (tablette ou bâton, au
choix). Fixer l’embout pour bâtons
ou celui pour tablette simple avec
l’écrou (Serrage à main à bloc
dans le sens des aiguilles d’une
montre.) (gure 4).
REMARQUE : L’embout double
pour tablettes de viande séchée
est déjà muni d’un écrou avant.
Tube injecteur
Ensemble
poignée
Pilon
Embout Double de
Confection
Écrou avant
ASSEMBLAGE ET MODE D’EMPLOI DU PISTOLET
Figure 1
Figure 2
Figure 3
Figure 4
Figure 2a
Bouton du
piston
Bouton
déclencheur du
piston
Bouton du
piston
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