Page 1
u.s.a.
LLC
If any components of this unit are broken,
ATTENTION
do not operate properly, or for product returns,
please contact Pragotrade LLC at
1-800-814-4895
Outside the U.S. call 440-638-3131.
For the online catalog, log onto www.westonsupply.com.
Exc lusiv ely impo rte d by Pra gotra de LLC S tro ngsvi lle , Ohi o
www.pragotrade.com
SINGLE SUPPORT MANUAL
MEAT CUBER/TENDERIZER
& JERKY SLICER
INSTRUCTIONS
Meat Cuber/
Tenderizer
Model No.
07-4101-W-A
Jerky Slicer
Model No.
07-3801-W-A
REV091009
Page 2
5
7
13
4a
Cuber/
Tenderizer Blades
1
10
11
13
6
7
2
8
3
14
WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
Pragotrade LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance
with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be
free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Pragotrade LLC within 30 days
from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy
of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Pragotrade LLC for warranty services, in either its
original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the
responsibility of the company. Pragotrade LLC charges a $35.00 per hour bench charge. NOTE: No repairs will be
started without the authorization of the customer. The return shipping cost to the customer will be added to the repair
invoice.
Pragotrade LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company,
it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of purchase.
Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Pragotrade’s Customer Service at 1-800-814-4895 M-F 8am-5pm EST (outside of
the United States 440-638-3131) to obtain a Return Authorization Number (RMA Number). Pragotrade will refuse all
returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION
FROM PRAGOTRADE LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.
The product must not have been previously altered, repaired, or serviced by anyone else other than Pragotrade LLC.
If applicable, the serial number must not have been altered or removed. The product must not have been subjected
to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions
contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,
improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including
warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall
Pragotrade LLC be liable for consequential damages sustained in connection with said product and Pragotrade LLC
neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than
such as is expressly set forth herein. Any applicable implied warranties are also limited to the one (1) year period of
the limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it.
CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A
COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:
20365 Progress Drive, Strongsville, OH 44149
Pragotrade LLC
9
Jerky Slicer Blades
4b
C-Clamp
-2-
12
15
16
WARRANTY CARD
SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT
Customer Name: ________________________________
Address: ______________________________________
City/State/Zip: ___________________________________
Telephone Number: (_________) ___________________
E-Mail Address: ___________________________________
Original Date of Purchase: _______/_________/__________
Product Model #: __________________________________
Serial # (if applicable): ____________________________
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Page 3
Blackened Cajun Rub
1 1/2 tbsp paprika 1 tbsp garlic powder
1 tbsp onion powder 1 tbsp ground dried thyme
1 tsp ground black pepper 1 tsp cayenne pepper
1 tsp dried basil 1 tsp dried oregano
DIRECTIONS
.
Combine paprika, garlic powder, onion powder, thyme, black pepper, cayenne
pepper, basil, and oregano in a bowl until evenly mixed.
.
Rub mixture onto meat before cooking.
.
Store excess rub mixture in an airtight container in a cool, dry place.
Sweet & Sour BBQ Marinade
1 tbsp olive oil 1 small onion, chopped
1/2 red bell pepper 1/4 cup brown sugar
1 tsp garlic 1 tbsp dry mustard
1/2 cup cider vinegar 4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
DIRECTIONS
.
Brown onions and red peppers in olive oil.
.
Add brown sugar, garlic, mustard, and cider vinegar.
.
Cook for one minute on high or until bubbly.
.
Add pineapple juice.
.
Coat meat with marinade and marinate meat overnight in a covered dish in the refrigerator.
.
Remove meat from marinade and grill or cook as desired.
.
Near the end of the cooking, add preserves to top and allow to brown slightly.
Steak Marinade
1/3 cup sherry 1/3 cup soy sauce
1/3 cup vegetable oil 2 tbsp honey
2 tbsp grated fresh ginger root 1 clove garlic, minced
DIRECTIONS
.
In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger and garlic.
.
Coat meat with marinade and marinate meat for 4 hours in a covered dish in the
refrigerator.
COMPONENT LIST
DIAGRAM PART MODEL NO. MODEL NO.
NUMBER DESCRIPTION 07-4101-W-A 07-3801-W-A
1 Bottom Housing 07-4110-A 07-3808-A
2 Top Housing 07-3181-A 07-3307-A
3 Handle 07-3125-A 07-3502-A
4a Cuber/Tenderizer Blade Assembly 07-3103
4b Jerky Slicer Blade Assembly Not Included 07-3302
5 Left Comb 07-3306 07-3306
6 Right Comb 07-3305 07-3305
7 Housing Thumbscrew (2) 07-3166 07-3166
8 Handle Thumbscrew 07-3505 07-3505
9 Support Leg 07-4103 07-3811
10 Countertop Protector Pad 07-4104 07-4104
11 Chute 07-3182-A 07-3812-A
12 Stainless Steel Tongs 07-3151 07-3151
13 Chute Screw (2) 07-3183 07-3183
14 Support Leg Screw (2) 07-4105 07-4105
15 Small Allen Wrench
16 Large Allen Wrench
If an y compo ne nts of th is un it are br ok en or t he unit d oes n ot operat e
prope rl y, ca ll Pragot ra de LL C Toll Free at
Monday thru Friday 8:00am-5:00pm EST.
for Chute Screws 07-3178 07-3178
for Support Leg Screws 07-4109 07-4109
1-800-814-4895
Outside the U.S. call 440-638-3131
Not Included
Fajitas
1/4 cup vegetable oil 1/4 cup lemon juice
3 garlic cloves, minced 1 1/2 tsp grated lemon peel
1/4 tsp chili powder 1/4 tsp pepper
3/4 lb sliced steak or chicken 3 green onions, thinly sliced
4 (8”) our tortillas
DIRECTIONS
.
In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper.
.
Place half in a re-sealable plastic bag; cover and refrigerate remaining marinade.
.
Add meat to bag. Seal and turn to coat; refrigerate for 4-8 hours.
.
Drain and discard marinade. In a skillet, heat reserved marinade.
.
Add meat and green onions.
.
Cook and stir until meat reaches desired doneness.
.
Using a slotted spoon, place about 1/2 cup meat mixture down the center of each
tortilla.
.
Top with optional ingredients- salsa, cheese, sour cream, guacamole, lettuce.
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ADDITIONAL ACCESSORIES AVAILABLE
ACCESSORY DESCRIPTION MODEL NO.
Cuber/Tenderizer Blade Assembly* 07-3103
Jerky Slicer Blade Assembly* 07-3302
*Transform the Cuber/Tenderizer into a Jerky Slicer (or the Jerky
Slicer into a Cuber/Tenderizer) by replacing the Blade Assembly.
VegiKILN 10 Tray Food Dehydrator System 75-0201-W
3-Tier Oven Drying Rack 07-0155-W
These products and many more products can be ordered by visiting
w w w . w e s t o n s u p p l y . c o m or by calling
Pragotrade LLC Toll Free at 1-800- 814-489 5
Monday thru Friday 8:00am-5:00pm EST.
Outside the U.S. call 440-638-3131
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Page 4
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS PRODUCT.
YOUR SAFETY IS MOST IMPORTANT! FAILURE TO
COMPLY WITH PROCEDURES AND SAFEGUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE.
WARNING!
1. CAUTION SHARP BLADES!
Wear Kevlar, cut-resistant gloves (Sold
Separately) when handling the Blades.
2. NEVER REACH INTO the Cuber/
Tenderizer or the Jerky Slicer. Doing
so could cause serious injury. ALWAYS
USE THE PROVIDED TONGS.
3. KEEP FINGERS CLEAR OF THE
BLADES AT ALL TIMES. Failure to
do so may result in personal injury. The
Cutting Blades/Blade Assembly is very
sharp. Wear Kevlar, cut-resistant gloves
(Sold Separately) when handling the
Blades.
4. DO NOT press or push meat into
the Chute with your ngers or any other
object. Doing so may cause personal
injury and/or damage to the unit.
5. NEVER use ngers to scrape food
away from the Cuber/Tenderizer or the
Jerky Slicer while in operation. SEVERE
INJURY MAY RESULT.
6. DO NOT push the Tongs or other
utensils into the Blades.
7. NEVER LEAVE THE Cuber/
SAVE THESE INSTRUCTIONS!
Refer to th em oft en an d use them t o inst ruct others .
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
Tenderizer or the Jerky Slicer
UNATTENDED. Close supervision is
necessary when any appliance is used
near children. This appliance is NOT to be
used by children.
8. NEVER use any accessories or parts
from other manufacturers. Doing so will
VOID YOUR WARRANTY.
9. Thoroughly clean all parts that will
come into contact with food before using
the Cuber/Tenderizer or the Jerky
Slicer. Wash all parts by hand and dry
thoroughly. Wear Kevlar, cut-resistant
gloves (Sold Separately) when handling
the Blades.
10. DO NOT attempt to tenderize or slice
meat with bones or other hard items.
Damage to the machine will occur.
11. TIE BACK loose hair and clothing, and
roll up long sleeves before operating the
Cuber/Tenderizer or the Jerky Slicer.
REMOVE ties, rings, watches, bracelets,
or other jewelry before operating.
12. DO NOT use the Cuber/Tenderizer
or the Jerky Slicer while under the
inuence of drugs, medications or alcohol.
CLEANING INSTRUCTIONS
RECIPES
Citrus Spice Mojo Marinade
6 cloves garlic, coarsely chopped 1/2 cup minced yellow onion
1 cup freshly squeezed orange juice 1/2 cup freshly squeezed lime juice
1/2 tsp ground cumin 1 tsp dried oregano akes
1/2 tsp lemon-pepper seasoning 1/2 tsp freshly ground black pepper
1 tsp kosher salt 1/4 cup chopped cilantro
1 tsp hot pepper sauce 1 cup olive oil
DIRECTIONS
.
Pulse the garlic and onion in a blender until very nely chopped.
.
Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper,
black pepper, salt, cilantro, and hot pepper sauce.
.
Blend until thoroughly incorporated.
.
Pour in the olive oil, and blend until smooth.
.
Coat meat with marinade and marinate meat for 1 hour in a covered dish in the refrigerator.
.
Remove meat from marinade and grill or cook as desired.
5 Star Jerky Marinade
1/2 cup soy sauce 1/4 cup Worcestershire sauce
1/2 tsp liquid smoke avoring 1 tsp hot pepper sauce, or to taste
1 tsp garlic powder 1 tsp onion powder
1/2 tsp black pepper 1/2 cup brown sugar
DIRECTIONS
.
Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper
sauce in a bowl.
.
Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
.
Coat meat with marinade and marinate meat for 48 hours in a covered dish in the refrigerator.
.
Remove meat from marinade, and discard excess marinade.
.
Prepare jerky according to the manufacturer’s directions of your smoker or
dehydrator.
Teriyaki Marinade
1/3 cup water 1/3 cup brown sugar
1/3 cup soy sauce 1 tsp crushed garlic
1/2 tsp ground cinnamon
DIRECTIONS
.
In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon.
.
Coat meat with marinade and marinate meat for 2 hours in a covered dish in the refrigerator.
.
Remove meat from marinade and grill or cook as desired.
1. Thoroughly wash all parts in soapy water. Rinse with
clean water. Dry all parts immediately. NOTE: DO NOT
immerse the Blade Assembly in sudsy water where
they cannot be seen. To prevent injury, keep the Blade
Assembly visible at all times. CAUTION: The Blades
are very sharp!
2. Coat all metal parts with a food grade silicone spray.
HELPFUL HINT: A long, skinny brush is helpful when
cleaning the Blade Racks.
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WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
Ginger, Garlic, Teriyaki Marinade
1/2 cup soy sauce 1/4 cup red wine vinegar
1/4 cup white wine 2 tbsp honey
1 tbsp fresh ginger root, nely chopped 4 cloves garlic, minced
1/2 tsp crushed red pepper akes
DIRECTIONS
.
In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh
ginger root, garlic and crushed red pepper akes.
.
Coat meat with marinade and marinate meat for 2 hours in a covered dish in the refrigerator.
.
Remove meat from marinade and grill or cook as desired.
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Page 5
temperature is 90
o
F (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.
ASSEMBLY INSTRUCTIONS
1. Remove the Housing
Thumbscrews securing the Top
Housing to the Bottom Housing
(Figure 1).
2. Remove the Top Housing and
Blade Assembly from the Bottom
Housing.
CAUTION! Blades are very sharp!
3. Using the Large Allen Wrench
and Support Leg Screws, attach the
Support Leg to the Lower Housing.
4. Install the Chute to the Top
Housing using an Small Allen
Wrench and Chute Screws.
5. Attach the Countertop Protector
Pad to the Support Leg.
6. Mount the Cuber/Tenderizer or
Jerky Slicer to a table, workbench or
other stable, sturdy structure with the
C-Clamp.
7. Insert the Blade Assembly into
the Lower Housing, guiding the Drive
Shaft into the bearing journals. Make
sure the teeth of the Blade Assembly
are properly meshed together.
Combs
Chute
Screws
Blade
Assembly
Bottom
Housing
Chute
Bearing
Journals
Countertop
Protector
Pad
Support
Leg
Figure 1
Housing
Thumbscrews
Top Housing
Blade
Bearings
Blade
Drive Shaft
Handle
Thumbscrew
Handle
C-Clamp
Support
Leg
Screws
-8-
8. Position the Top Housing onto the
Lower Housing and line up the screw
holes.
9. Secure the Top Housing to
the Lower Housing using the
Housing Thumbscrews. DO NOT
OVERTIGHTEN!
10. Insert the Left and Right Combs
into the Top Housing (Figure 2).
NOTE: The Combs and Top
Housing are marked “L - Left” and “R
- Right” to aid Comb installation.
11. Install Handle onto the Blade
Assembly Shaft.
12. Secure the Handle to Blade Rack
Shaft with the Handle Thumbscrew .
Figure 2
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
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Page 6
DIRECTIONS FOR USE
1. Make sure the Support Leg/C-Clamp is rmly attached to the work surface and
the Handle can freely rotate.
FOOD SAFETY
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
2. Make sure the Combs are properly installed. DO NOT use the Cuber/Tenderizer
or Jerky Slicer without the Combs in place.
3. Place a dish under the Bottom Housing to catch meat as it exits the Cuber/
Tenderizer or Jerky Slicer.
1
4. Meat cuts should be 1
/4” (3.2 cm) thick or less. Cuts of meat that are too thick
may damage the Blades.
5. Using the Tongs, insert meat into the opening at the top of the Chute until it
contacts the Blades.
6. While facing the Cuber/Tenderizer or Jerky Slicer with the Handle to the right,
rotate the Handle CLOCKWISE to tenderize or slice the meat. The Blades will pull
meat through the Cuber/Tenderizer or Jerky Slicer. DO NOT force meat into the
Blades.
! NEVER REACH INTO the Cuber/Tenderizer or the Jerky Slicer. Doing so
could cause serious injury. ALWAYS USE THE PROVIDED TONGS.
! KEEP FINGERS CLEAR OF THE BLADES AT ALL TIMES. Failure to do so
may result in personal injury. The Cutting Blades/Blade Assembly is very sharp.
! DO NOT press or push meat into the Chute with your ngers or any other object.
Doing so may cause personal injury and/or damage to the unit.
! NEVER use ngers to scrape food away from the Cuber/Tenderizer or the Jerky
Slicer while in operation. SEVERE INJURY MAY RESULT.
! DO NOT push the Tongs or other utensils into the Blades.
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 160
o
C), bacteria will not be destroyed and there’s a good chance you will get sick.
74
o
F to 165oF (71oC to
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 145
The safe temperature for poultry is 180
cooked to 160
o
F (71oC). Eggs should be thoroughly cooked too. If you are making
o
F (82oC) and solid cuts of pork should be
o
F (63oC) (medium rare).
a meringue or other recipe that uses uncooked eggs, buy specially pasteurized
eggs or use prepared meringue powder.
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.
-6-
WARNING!
Protective/cut-resistant
Kevlar Gloves are
recommended whenever
handling the
Blade assembly!
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 40
o
F (4oC) or below; your freezer should be 0oF (-17oC) or below. Simple rule:
40
o
F and 140oF (4oC and 6oC). Your refrigerator should be set to
serve hot foods hot, cold foods cold. Use chang 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
-7-
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