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Nesco BJX-15-9 15-Inch Aluminum Jerky Gun-C User Guide
Parts
Use and Care
- Screw trigger handle to meat tube and tighten.
- Press plunger release and pull plunger handle all the way out.
- Blend one seasoning pack and one cure pack of NESCO/American Harvest jerky spices with one pound of lean ground beef. Mix ingredients thoroughly.
- Form a small log out of the jerky mixture and feed it into the open end of meat tube, repeat process until full.For BJX-15 only: Screw funnel to the other end of meat tube and secure. Form a small log out of the jerky mixture and feed it into the funnel. Use the push rod to push the mix further into the tube.
- Select nozzle, flat for jerky or round for snack sticks then insert through end cap and attach to the meat tube.
- Extrude the mix from the gun onto the tray by pulling the trigger handle.
- When the tray is full, position tray onto the dehydrator.
IMPORTANT! After removing jerky or snack sticks from the dehydrator, allow them to completely cool before putting them into a storage container or bag. All internal heat should be out of the jerky or “sweating” may occur inside the storage container, which could result in the formation of mold.
Cleaning Instructions
- Clean jerky gun after each use.
- Remove all the mix from the tube. Remove the front end cap, trigger handle and attachments from the jerky gun assembly.
- The jerky gun assembly is NOT dishwasher safe. Hand-wash all parts with warm, soapy water.
- Dry all parts thoroughly before storing. Assemble the jerky gun and store for the next use.
Making Jerky Tips
- Your meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat drippings. Ground beef should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky.
- Your jerky gun has NESCO/American Harvest seasonings included and are available commercially for all tastes. Whenever you make jerky, be sure to use the cure (sodium nitrite). The cure is used to help prevent botulism during drying at low temperatures.
- ALWAYS wash hands thoroughly with soap and water before and after working with meat products. Use clean equipment and utensils.
- Keep meat and poultry refrigerated at 40°F (5°C) or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
- Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported.
ONE YEAR LIMITED WARRANTY
This warranty does not cover transportation damage, misuse, accident or similar incident. This warranty gives you specific legal rights and you may have other rights, which vary from state to state. This product is intended for household use only, not for commercial use. Warranty does not cover commercial use. Your new NESCO® appliance comes equipped with numerous safety features. Any attempt to interfere with the operation of these safety features makes this warranty null and void.
- For service in warranty, follow instructions set forth in warranty. When ordering new parts, make sure that you always mention the model number of the product.
- If we instruct you to send all or part of your appliance to us for repair or replacement, our Customer Satisfaction representative will provide a Return Authorization number. Pack your unit carefully in a sturdy carton with sufficient padding to prevent damage because any damage caused in shipping is not covered by the warranty.
- Print your name, address and Return Authorization number on the carton.
- Write a letter explaining the problem. Include the following: your name, address and telephone number and a copy of the original bill of sale.
