Introduction to beef jerky：

  Beef jerky is generally dried meat marinated with yellow beef and other seasonings. Beef jerky is easy to carry and rich in nutrients. Beef has high protein content and low fat content. It is delicious and popular. Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also does not deteriorate for a long time. The production of beef jerky must first choose top-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying, and every process must be closely monitored.

Beef jerky processing steps：

1. Material selection
Choose high-quality yellow beef cut into strips with uniform length and thickness.
2. Pickled
Add sugar, garlic, ginger, cumin, five-spice powder, light soy sauce, chili and beef to marinate according to the recipe.

Beef jerky drying process：

1. Isokinetic drying stage
It takes 5 to 6 hours. Within two hours after the materials are loaded into the drying room, the temperature quickly rises to 60°C-65°C, and there is no need to dehumidify at this time. This process is mainly used as a fermentation process to control the color and taste of the meat. After the warm-up time, adjust the temperature to 45°C-50°C, and control the humidity within the range of 50% to 55%.
2. Reduced drying stage
This stage is mainly to control the color development period and the shrinkage setting period. The temperature is controlled between 52℃-54℃, the humidity of the beef is controlled at about 45%, the drying time is 3-4 hours, and the beef gradually turns from light red to light red. It is bright red, and the beef begins to shrink. At this time, you must pay attention to the changes in the surface of the beef, and you can alternately dry it with hot and cold. The effect is better.
3. Rapid drying stage
The main restrictive factor at this stage is temperature control. In order to enhance the drying speed, the temperature should be increased to between 60°C-65°C, the drying time should be controlled at 10-12 hours, and the relative humidity should be controlled at about 35%. . The final humidity of beef drying is controlled below 15%.

Recommendation of beef jerky dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Beef jerky drying video：