Backyard Pro Butcher Series Instruction Manual - Page 2

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General Information and Instructions

INTRODUCTION

Thank you, and congratulations on purchasing the Backyard Pro Butcher Series jerky shooter. Your

jerky shooter comes complete with everything you need to start producing your homemade jerky.

Please take a few minutes to read through this booklet to learn more about your jerky shooter.

Your jerky shooter is made of the finest materials to ensure extended use for all of your meat

processing needs.

1. Be sure you have reviewed the parts diagram and parts list to confirm you have all the needed

parts. Keep packing material for future use.

2. After you have confirmed you have all the required parts, thoroughly clean any part that will come

in contact with any food product with soap and water.

3. Dry all parts before re-assembly.

JERKY MAKING TIPS

1. Your meat should be as lean as possible, recommended 80-95% lean.

2. Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat dripping.

3. Use of jerky cure. Many jerky seasonings utilize cure in the process of making jerky. The cure

contains sodium nitrite. It is used to help prevent botulism, which can occur when drying meat

at low temperature. Follow the manufacturer's directions on the cure and seasonings packets for

proper use.

CLEANING

1. Disassemble all parts and wash thoroughly in soap water. Use washing brush to reach all parts

of barrel.

2. You must remove all foreign material from all appliance parts.

3. Dry all surfaces.

4. Do not use bleach or chlorine based chemicals to clean. Discoloration of parts can occur.

5. Reassemble jerky shooter and store for next usage.