Your meat should be as lean as possible, recommeded 80-95% lean.
Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat dripping.
Use of jerky Cure. Many jerky seasonings utilize cure in the process of making jerky.
The cure contains sodium nitrire.
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.

Specifications:

Item Number

JM-701001

JM-701003

JM-702006

Master pack

12 pcs/ctn

6 pcs/ctn

Measure

19x14"x18"

490x360x450mm

20"x17"x19"

510x440x480mm

19"x14"x15"

490x360x380mm

Weight

26/28 lb.(12/18kgs)

42/31 lb.(19/14kgs)

18/16 lb.(8/7kgs)

Plastic Jerky Shooter with Heavy duty drive and Handle and Two Nozzle

Description:

• Food-grade non-corrosive tube ensures lasting reliability and easy cleanup

• Lightweight construction for easy use

• With heavy duty drive and handle, stainless steel rod and a heavy plastic piston

• Comes with 2 nozzles: round and flat

• Capacity: 3/4 lb. (0.34kg)

• Item# JM-701001

Product Tags:

plastic meat grinder

how do you make beef jerky

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