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8.
When finished using the Jerky Gun, remove only the Cartridge Cap (10), Round
Nozzle (18) or Flat Nozzle (19), and Cartridge (13). Then, immerse ALL of the
parts of the Jerky Gun (including Handle (1),Trigger (2) mechanism,
Push Rod (12), Knob (5), etc.) in warm, clean water, and thoroughly with an anti-
bacterial soap. Then dry and store in a clean, dry location. (See Figure A.)
Beef Jerky:
1.
Ingredients:
1 pound ground flank steak
1/3 cup soy sauce
1 tablespoon worcestershire sauce
1/2 teaspoon liquid smoke
1/4 teaspoon garlic salt
1/2 teaspoon lemon pepper
2.
Thoroughly mix all ingredients. Cover, and refrigerate overnight.
3.
Follow previously discussed assembly and operating procedures for the Jerky
Gun.
4.
Arrange round sticks or flat strips of meat close together, but not overlapping on
shallow, rimmed baking pans. Bake in VERY SLOW oven, 160-175 degrees
Fahrenheit, for 11-12 hours with oven door slightly ajar to allow moisture to
escape. Then, store in airtight container at room temperature or refrigerate.
Venison Jerky:
1.
Ingredients:
5 pounds ground venison
16 teaspoons salt (15 teaspoons for milder jerky)
1 teaspoon cayenne
1 teaspoon marjoram
2 teaspoons garlic powder
1-1/2 teaspoons Tender Quick
2 teaspoons black pepper (1 teaspoon for milder jerky)
1-1/2 teaspoons cardamom
3 teaspoons Accent
1 ounce liquid smoke
2.
Thoroughly mix the venison with the first eight of the above spices. Cover and
SKU 90728
90728 manual.p65
6
SUGGESTED BASIC RECIPES
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PAGE 6
10/21/03, 1:34 PM
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