INSTRUCTIONS
Jerky Gun
™
Before initial use and after each subsequent use, disassemble jerky gun and wash all parts in the dishwasher (top rack or rack farthest
away from the heating element), or wash in warm, soapy water.
How to Use
1. Prepare jerky mixture. Mix 93% lean ground meat with your favorite commercially available jerky seasoning and cure, using the
instructions provided on the seasoning/cure package. If using frozen meat, make sure it is completely thawed before mixing. Mix
until meat and seasonings are blended.
2. Insert the desired nozzle into the twist-lock ring and screw the ring/nozzle onto the jerky chamber.
3. With handle assembly removed, load jerky chamber with meat mixture prepared in step 1.
4. Press the release tab on the top of the handle assem
bly
and pull the pusher knob back until the pusher rod is fully extended.
5. Screw the lled jerky chamber onto the handle assembly.
6. Press the pusher knob until the pusher plate is against the meat mixture.
7. Hold the jerky gun over a dehydrator tray and squeeze the trigger to begin extruding meat onto the tray. If using a strip Note:
nozzle, you may need to rotate the nozzle slightly so the meat extrudes horizontally onto the tray. Cut meat to desired lengths with a
knife or scissors. Repeat procedure until no more meat extrudes from the gun.
8. Follow manufacturer’s dehydrator instructions for drying times and storage information.
Estas instrucciones también están disponibles en español. Para obtener una copia impresa:
• Descargue en formato PDF en www.GoPresto.com/espanol.
• Envíe un correo electrónico a contact@GoPresto.com.
• Llame al 1-800-877-0441, oprima 2 y deje un mensaje.
Visit www.GoPresto.com
Pusher plate
Release tab
Wide-strip
nozzle
Dual-strip
nozzle
Round-stick
nozzle
Twist-lock ring
Trigger
Jerky chamber
Pusher knob
Handle
assembly
