* Heavy-duty drive system handles ground meat easily and provides
years of service
* 9inches or 15inches long barrel will hold 3/4-lb of seasoned
ground meat
* Comes with two stainless steel nozzles for producing either flat
jerky strips or round snack sticks
* Easily squeeze meat onto tray for dehydrating
* Great for making flat or round jerky snack sticks
a jerky gun makes jerky out of ground meat, rather than solid
strips, so the end product is easier to chew
jerky gun:
using a jerky gun is an easy way to make jerky, it is also a fun
activity that kids can participate in
a jerky gun makes jerky out of ground meat, rather than solid
strips, so the end product is easier to chew than jerky made from
strips of meat
the body can be made of plastic or aluminum
there are two sizes can choose: 9# and 15#
4 types stainless steel nozzles as choice
Product Features for Aluminum Jerky Making Cannon Barrel Beef Jerky
Gun
• specially appliance also makes snack sticks from any ground meat
• home cooking kit can hold up to a one pound of meat
• equipped with an easy-squeeze trigger
Our advantages for Aluminum Jerky Making Cannon Barrel Beef Jerky
Gun
• Convenient International Transportation: Adjacent to Shanghai
Port
• Timely delivery
• Quality assurance
• Actively cooperate with customers, to help solve the problem in
time.
How to use the Jerky Gun?
Use Jerky Gun you can make Jerky easy in home.
1. Preparing the Meat
• Use only lean meat in excellent condition.
• Maintain meat under refrigeration or keep frozen until use.
• Keep raw meats and their juices away from other foods.
2. Put into the Jerky Gun.
• You can choose the Nozzle Shape which you like.
• Put the beef into the Jerky Gun.
• Squeeze the meat out.
3. Setting up the Dehydrator.
• Determine the true temperature of the dehydrator or oven when it
is operating empty.
• Use only dehydrators with temperature control.
4. Choose one of the following recommended drying methods:
• Dry meat at 145° - 155°F for at least 4 hours followed by heating
in a pre-heated 275°F oven for 10 minutes.
• Steam or roast meat strips in marinade to an internal temperature
of 160°F before drying; heat poultry to 165°F (internal
temperature) before drying.
