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CLEANING AND MAINTENANCE
1. Fully retract Plunger from the Jerky Tube.
2. Unscrew the Nozzle and Jerky Tube counterclockwise from the Handle Assembly.
3. Hand wash all parts with hot soapy water. Dry thoroughly before reassembling.
Parts are NOT dishwasher safe.
4. To avoid corrosion during storage, it is suggested to coat all metal parts using a
food grade silicone spray.
TIP: Your meat should be as lean as possible. Your jerky will dry faster and
there will be less fat drippings. Ground meat should be 80% to 95% lean. Do
not use partially frozen meat as this will not allow proper ow from the jerky gun.
You should cure your jerky mixture with sodium nitrate. Cure is used to prevent
bacteria growth while drying at low temperatures.
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