Weston GAMEKEEPER 37-0250-GK User manual

JERKY GUN JR.
37-0250-GK
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX.
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TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
COMPONENT LIST
CLEANING
ASSEMBLY & JERKY MAKING INSTRUCTIONS
PRE-FILLING TUBE INSTRCUTIONS
COOKING INSTRUCTIONS
STORING OF JERKY
FOOD SAFETY
WARRANTY
LISTA DE COMPONENTES
INSTRUCCIONES DE LIMPIEZA
INSTRUCCIONES DE ENSAMBLAJE Y PARA PREPARAR CECINE
INSTRUCCIONES PARA LLENAR EL TUBO DE MANERA ANTICIPADA
INSTRUCCIONES PARA COCINAR
ALMACENAMIENTO DE CECINA O PALITOS DE BOCADILLO
SEGURIDAD DE LOS ALIMNETOS
INFORMACIÓN DE GARANTÍA WESTON
LISTA DE COMPONENTES
INSTRUCTIONS DE NETTOYAGE
ASSEMBLAGE ET MODE D’EMPLOI DU PISTOLET
INSTRUCTIONS DE PRÉPARATION DU TUBE
GUIDE DE CUISSON
CONSERVATION DE LA VIANDE SÉCHÉE
INFORMATION SUR LA GARANTIE
4-5
6
7-8
9
10
10
11
12
14-15
16
17-18
19
20
20
21
22
24-25
26
27-28
28
29
30
31

ENGLISH INSTRUCTIONS
4
4
1
7
2
5
Plunger
Knob
Handle
Plunger Shaft
Plunger
Release
Button Trigger
Plunger
Cap
3
6

COMPONENT LIST
DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 FRONT RING NUT 37-0505
2 PLASTIC TUBE 37-0502
3 JERKY GUN HANDLE ASSEMBLY 37-0203
4 STOMPER 37-0507
5 PLASTIC DOUBLE JERKY STRIP
ATTACHMENT 37-0328
6 PLASTIC DOUBLE SNACK STICK
ATTACHMENT 37-0524
7 SAUSAGE FUNNEL 37-0509
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonSupply.com
Or call Weston Brands LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-216-901-6801
5
ENGLISH INSTRUCTIONS

ENGLISH INSTRUCTIONS
6
Clean all parts thoroughly before and after use.
1. Remove the Front Ring Nut any Jerky/Snack Stick Attachments and the Jerky
Tube from the Handle Assembly.
2. NOTE: The Handle Assembly is NOT dishwasher safe. Keep the Handle
Assembly out of water.
Hand-wash the plastic Jerky Tube, Plunger Shaft, Jerky Drying Racks and all
parts that come into contact with food with warm, and soapy water.
Using warm, soapy water, thoroughly clean inside Jerky Tube and Jerky/Snack
Stick Attachments. Thoroughly wash all parts of the Jerky Gun that come in
contact with food.
3. Dry all parts thoroughly before storing. Reassemble the Jerky Gun and store
for the next use.
CLEANING INSTRUCTIONS

CLEANING INSTRUCTIONS
ENGLISH INSTRUCTIONS
7
1. Thoroughly clean all
equipment before use.
2. Push in the Plunger
Release Button and pull the
Plunger Knob back until it is
in the full retracted position
(FIGURE 1 & 1A)
3. Attach the Tube to the
Handle Assembly of the
Jerky Gun (FIGURE 2).
4. Thoroughly mix ground
meat with desired seasoning.
5. With wet hands, form balls
of the ground meat mixture
and drop them into the Tube.
Using the Stomper, press the
mixture rmly into the Tube,
squeezing out any trapped
air. Repeat this step until the
Tube is lled up to 1” (2.5
cm) from the top (FIGURE 3).
6. Attach the Jerky/Snack
Stick Attachment to the Jerky
Tube by screwing the Front
Ring Nut clockwise, until
nger tight, onto the Tube
(Figure 4). NOTE: The
Double Jerky Attachment
has a Front Ring Nut already
attached.
FIGURE 3
Stomper
FIGURE 4
Jerky/Snack Stick
Attachment
Front Ring
Nut
ASSEMBLY & JERKY MAKING INSTRUCTIONS
FIGURE 1
Plunger
Knob
Plunger
Release
Button
FIGURE 2
Plunger
Knob
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.
FIGURE 1A
Tube
Handle
Assembly

ENGLISH INSTRUCTIONS
8
7. Place a drying rack onto a baking sheet
(not included). NOTE: Using a drying rack
will decrease the drying time of the jerky/
snack sticks, by allowing the hot air from
your oven to circulate freely through the
racks.
8. With the Jerky/Snack Stick* Attachment
close to the far end of the drying rack,
squeeze the Trigger to start the Plunger
Assembly to push the meat forward and
out of the Jerky Tube. Pull the Trigger
repeatedly, until the jerky begins to extrude
(FIGURE 5).
*Snack Sticks can be extruded into casings.
Stuff the casing to a length of about 24” (61
cm), then tie knots in the open ends of the
casings. Pinch the casing in the middle and
twist to form two links about 12” (30.5 cm)
each.
9. While squeezing the Trigger, slowly
pull the Jerky Gun across the full length of
the drying rack to form long strips of meat
(FIGURE 6).
10. Continue extruding strips of jerky/snack
sticks, until the drying rack is lled or the
Jerky Tube is empty. Be sure to leave
about 1/2” (1.3 cm) between the strips for
even and consistent drying.
FIGURE 6
FIGURE 5
Trigger

ENGLISH INSTRUCTIONS
9
PRE-FILLINGTUBEINSTRUCTIONSEXTRATUBESSOLD SEPARATELY
FIGURE 7
1. Cover one end of the Tube with plastic
wrap. Screw the Front Ring Nut clockwise,
until nger tight, onto the Tube (FIGURE 7).
2. With wet hands, form balls of the ground
meat mixture and drop them into the Tube.
Using the Stomper, press the mixture rmly
into the Tube, squeezing out any trapped
air. Repeat this step until the Tube is lled
up to 1/2” (1.3 cm) from the end of the
Tube.
3. Cover the open end of the Tube with
plastic wrap to store in the refrigerator until
use.
4. Remove the plastic wrap on both ends of
the Tube prior to use. Front Ring
Nut
Plastic
Wrap
Tube
Stomper

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.
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
Wrap jerky in aluminum foil and store in a thick plastic food storage bag, or
place jerky in a jar with a tight lid. Avoid storage in plastic containers or bags
without wrapping in aluminum foil or wax paper rst. Jerky should be stored in
a dark, dry, place between 50-60°F (10-16°C). You can store properly dried
jerky at room temperature for 1 to 2 months. To extend the shelf life to up to
6 months, store jerky in the freezer. Be sure to label and date all packages.
ENGLISH INSTRUCTIONS
10

COOKING INSTRUCTIONS
STORAGE OF JERKY
ENGLISH INSTRUCTIONS
11
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145oF (63oC) (medium rare). The safe temperature for poultry is 165oF
(74oC) and solid cuts of pork should be cooked to 145oF (63oC).
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days
of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the
counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40oF and
140oF(4oCand60oC). Yourrefrigeratorshouldbe set to40oF(4oC) orbelow;your freezer should
be 0oF (-18oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90oF (32oC) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during eld dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and
food safety.
FOOD SAFETY

ONE-YEAR LIMITED WESTON WARRANTY
This warranty applies to products purchased and used in the U.S. and Canada. This is the only express
warranty for this product and is in lieu of any other any other warranty or condition. This product is
warranted to be free from defects in material and workmanship for a period of one (1) year from the date of
original purchase. During this period, your exclusive remedy is repair or replacement of this product or any
component found to be defective, at our option. If the product or component is no longer available, we will
replace with a similar one of equal or greater value.
This warranty does not cover unauthorized repairs or service to products, products sold “as-is” by retailers,
glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the
product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original
consumer purchaser or gift recipient and is not transferable. Keep the original sales receipt, as proof of
purchase is required to make a warranty claim. This warranty is void if the product is subjected to any
voltage and waveform other than as specified on the rating label (e.g., 120V ~ 60 Hz).
We exclude all claims for special, incidental and consequential damages caused by breach of express or
implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including
any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except
to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this
written warranty.
This warranty gives you specific legal rights. You may have other legal rights that vary depending on where
you live. Some states or provinces do not allow limitations on implied warranties or special, incidental, or
consequential damages, so the foregoing limitations may not apply to you.
Before returning the product for any repair or service: it must be clean and free from any food particles or
other debris; otherwise, we will return it or impose a $50 cleaning surcharge, at our option.
To make a warranty claim do not return this product to the store: Please go to www.westonsupply.com/;
or call 1.800.814.4895 in the U.S. and 001.216.901.6801 outside the U.S., Monday – Friday, 8 am – 5 pm
Eastern. You are responsible for all costs associated with shipping us the product freight prepaid. If the
product qualifies for a warranty repair or replacement, we will bear the cost of returning it to you. We are not
responsible for shipping damage.
For non-warranty work: call 1.800.814.4895 in the U.S. and 1.216.901.6801 outside the U.S., Monday –
Friday, 8 am – 5 pm Eastern, to obtain a Return Merchandise Authorization Number (RMA Number). We
will refuse all returns without an RMA Number. We charge US$35/hour for all diagnostic, service, repair and
processing work. We will not start any service or repair work without prior authorization. You are responsible
for all costs associated with shipping us the product freight prepaid and our returning it to you.
ENGLISH INSTRUCTIONS
12

LA PISTOLA
37-0250-GK
DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUEDE
SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA.
JERKY GUN JR.
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14
INSTRUCCIONES EN ESPAÑOL
4
1
5
2
7
Perilla del
émbolo
Manivela
Eje del émbolo
Botón de
liberación
del émbolo Gatillo
Tapa del
émbolo
3
6

LISTA DE COMPONENTES
Si cualquier componente de esta unidad está roto, si no funciona debidamente, o si necesita
un instructivo de repuesto, visítenos en la Web en
WestonSupply.com
O llame a Weston Brands LLC larga distancia sin costo 1-800-814-4895
De lunes a viernes, de 8:00 am a 5:00 pm tiempo del ET. Fuera de Estados Unidos llame
al 001-216-901-6801
15
INSTRUCCIONES EN ESPAÑOL
NÚMERO DE DIAGRAMA DESCRIPCIÓN DE LA PIEZA NÚMERO DE PIEZA
1 TUERCA DE SEGURIDAD DELANTERA 37-0505
2 TUBO DE PLÁSTICO 37-0502
3 CONJUNTO DE LA MANIVELA DE LA
PISTOLA PARA CECINA 37-0203
4 PRENSADOR 37-0507
5 ADITAMENTO DE PLÁSTICO PARA
CECINA EN TIRA DOBLE 37-0328
6 ADITAMENTO DE PLÁSTICO PARA
PALITOS DE BOCADILLO DOBLES 37-0524
7 EMBUDO PARA SALCHICHA 37-0509

16
INSTRUCCIONES EN ESPAÑOL
Limpie bien todas las piezas antes y después de usarse.
1. Retire la tuerca de seguridad delantera y cualquier aditamento para cecina
o bocadillos y el tubo para cecina del conjunto de la manivela.
2. NOTA: El conjunto de la manivela NO es apto para lavavajillas. No
permita que el conjunto de la manivela esté en agua.
Lave a mano el tubo de plastico para cecina, el eje del émbolo y las rejillas
para secar cecina y todas las piezas que entran en contacto con alimentos en
agua tibia y jabonosa.
Usando agua tibia y jabonosa, limpie minuciosamente el interior del tubo para
cecina y los aditamentos para cecina. Lave minuciosamente todas las piezas
de la pistola para cecina que entren en contacto con alimentos.
3. Seque minuciosamente todas las piezas antes de almacenarlas. Vuelva a
ensamblar la pistola para cecina y almacénela para el siguiente uso.
INSTRUCCIONES DE LIMPIEZA

17
INSTRUCCIONES EN ESPAÑOL
INSTRUCCIONES DE LIMPIEZA
1. Limpie minuciosamente
todo el equipo antes de
usarlo.
2. Empuje el botón de
liberación del émbolo hacia
adentro y tire la perilla del
émbolo hacia atrás hasta
que esté en la posición
completamente extraída
(FIGURA 1).
3. Sujete el tubo al conjunto
de la manivela de la pistola
de cecina (FIGURAS 2 Y 2A).
4. Mezcle minuciosamente
la carne molida con los
sazonadores que desee.
5. Con las manos mojadas,
forme bolas de la mezcla
de carne molida y déjelas
caer dentro del tubo. Use el
prensador para presionar la
mezcla rmemente dentro
del tubo, haciendo salir el
aire atrapado. Repita este
paso hasta llenar el tubo
a 1 pulgada (2.5 cm) de la
parte superior (FIGURA 3).
6. Atornille la tuerca de
seguridad delantera en
el tubo para cecina en
sentido del reloj, ajustándolo
rmemente con los dedos,
para sujetar el aditamento
para cecina o palitos de
bocadillo al tubo para
cecina (Figura 4). NOTA:
El aditamento para cecina
doble tiene una tuerca de
seguridad delantera ya
sujeta.
FIGURA 3
Prensador
FIGURA 4
Aditamento para
cecina/palitos de
bocadillo
Tuerca de
seguridad
delantera
INSTRUCCIONES DE ENSAMBLAJE Y PARA PREPARAR CECINA
¡PRECAUCIÓN! Es importante seguir las Pautas de seguridad de los
alimentos de este manual. Para conocer las instrucciones actualizadas visite el
sitio web del Departamento de Agricultura de Estados Unidos (USDA).
FIGURA 1
Perilla del
émbolo
Botón de
liberación
del émbolo
FIGURA 2
Perilla del
émbolo
FIGURA 1A
Tubo
Conjunto de
la manivela

18
INSTRUCCIONES EN ESPAÑOL
7. Coloque una rejilla para secar sobre
una bandeja para hornear (no se incluye).
NOTA: Usar una rejilla para secar reducirá
el tiempo necesario para secar la cecina o
los palitos de bocadillo al permitir que el aire
caliente del horno circule libremente por las
rejillas.
8. Con el aditamento para la cecina/palitos
de bocadillo* cerca del extremo lejano de la
rejilla para secar, apriete el gatillo para que
el conjunto del émbolo comience a empujar
la carne hacia adelante y fuera del tubo
para cecina. Tire el gatillo repetidamente
hasta que la cecina se comience a extruir
(FIGURA 5).
*Los palitos de bocadillo se pueden extruir
en envoltorios. Rellene el envoltorio a
una longitud aproximada de 24 pulgadas
(61 cm), luego ate nudos en los extremos
abiertos de los envoltorios. Pellizque el
envoltorio en el centro y tuércelo para
formar dos secciones aproximadamente
12 pulgadas (30.5 cm) cada una.
9. Al mismo tiempo que aprieta el gatillo, tire
lentamente la pistola para cecina sobre todo
el largo de la rejilla para secar para formar
largas tiras de carne (FIGURA 6).
10. Continúe con la extrusión de las tiras
de cecina o palitos de bocadillo hasta
llenar la rejilla para secar o hasta vaciar
el tubo para cecina. Asegúrese de dejar
aproximadamente 1/2 pulgada (1.3 cm)
entre las tiras para lograr un secado
uniforme.
FIGURA 6
FIGURA 5
Gatillo

19
INSTRUCCIONES EN ESPAÑOL
INSTRUCCIONES PARA LLENAR EL TUBO DE MANERA ANTICIPADA
TUBOS ADICIONALES SE VENDEN POR SEPARADO. FIGURA 7
1. Cubra un extremo del tubo con
envoltorio de plástico. Atornille la tuerca de
seguridad delantera al tubo en el sentido
del reloj y ajuste rmemente con los dedos
(FIGURA 7).
2. Con las manos mojadas, forme bolas de
la mezcla de carne molida y déjelas caer
dentro del tubo. Use el prensador para
presionar la mezcla rmemente dentro
del tubo, haciendo salir el aire atrapado.
Repita este paso hasta llenar el tubo a
1/2 pulgada (1.3 cm) del extremo del tubo.
3. Cubra el extremo abierto del tubo con
envoltorio de plástico para almacenarlo en
el refrigerador hasta que lo vaya a usar.
4. Retire el envoltorio de plástico de ambos
extremos del tubo antes de usarlo.
Tuerca de
seguridad
delantera
Envoltorio
de plástico
Tubo
Prensador

20
INSTRUCCIONES EN ESPAÑOL
INSTRUCCIONES PARA COCINAR
CECINA CON EL MÉTODO DE HORNO
1. Coloque las rejillas para secar y bandejas para hornear con la cecina
dentro de un horno precalentado a 175 °F (79 °C) por aproximadamente
1 hora. La carne debe alcanzar una temperatura interna de 160 °F (71 °C).
2. Retire las rejillas para secar del horno y voltee las tiras.
3. Vuelva a colocar las rejillas para secar en el horno y hornee durante
30 minutos más. Verique que se logre el grado se sequedad que se desee.
Si la cecina no está sucientemente seca, vuelva a colocar las rejillas para
secar con la cecina en el horno y hornee por intervalos de 30 minutos, y
voltee la cecina cada vez, hasta lograr el grado de sequedad que desee.
4. Deje enfriar la cecina, luego siga las “Instrucciones de almacenamiento”
según se describen en este manual.
MÉTODO DE APARATO PARA AHUMAR O DE DESHIDRATADOR
Si usa un aparato para ahumar o un deshidratador, siga las instrucciones que
se incluyen con ese aparato.
IMPORTANTE: Antes de colocar la carne en un deshidratador, se
recomienda enérgicamente calentar la carne a 160 °F (71 °C) ANTES del
proceso de deshidratación. Este paso asegurará de que el calor húmedo
destruya cualquier bacteria presente. Después de calentar a 160 °F (71 °C),
es importante mantener una temperatura constante del deshidratador de 130
a 140 °F (55 a 60 °C) durante el proceso de secado porque:
1.) el proceso debe ser lo sucientemente rápido para secar el alimento antes
de que se eche a perder; y
2.) debe eliminar suciente agua de manera que los microorganismos no
puedan desarrollarse.
ALMACENAMIENTO DE CECINA
Envuelva la cecina en hoja de aluminio y almacénela en una bolsa de plástico
grueso para almacenamiento, o coloque la cecina en un frasco con una
tapa ajustada. Evite almacenarla en contenedores o bolsas de plástico sin
envolverla previamente en hoja de aluminio o papel encerado. La cecina deben
almacenarse en un lugar oscuro y seco entre 50 y 60 °F (10 y 16 °C). Puede
almacenar cecina secados de manera adecuada a temperatura ambiente por
1 a 2 meses. Para ampliar la vida útil hasta a 6 meses, almacene la cecina en
el congelador. Asegúrese de etiquetar y fechar todos los paquetes.