How to Dry Beef Meat at Home

Beef jerky is generally dried meat marinated with fresh beef and other seasonings. Easy to carry and rich in nutrition. Beef is an important part of our diet, high in protein and low in fat, delicious and beloved. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also lasts for a long time without deterioration. 

The production of beef jerky must first select the best raw materials, followed by the production process and production time. When drying, the time of sunlight must be considered, and each process must be closely controlled. Drying is a key process in the production of dried beef meat, which can reduce the internal water activity of dried beef meat, slow down the occurrence of some biochemical reactions, and prolong the shelf life of the product. Different drying methods will make beef jerky have different physical properties. So how do we dry beef meat at home? Next, I will show you how to dry beef at home.

Method 1  Air-dried beef

1. Remove the fascia from the selected beef, and slice it into long strips.
2. Mix salt, onion, ginger, sugar, etc. in a small bowl, and marinate the meat;
3. After 12 hours, hang the meat on an iron rack and put it in a ventilated place. It can be used for 1 to 3 days depending on the degree of dryness of the air in different regions and seasons.

Method 2  Dry beef

1. Cut the deboned fresh beef into large pieces of about ten grams, put it in a pot with a little salt and cook until it is seven or eight mature, remove it and cool it and cut it into large slices with a thickness of 0.2-0.3 cm;
2. Add an appropriate amount of cooking wine, soy sauce, brown sugar and seasonings such as cinnamon, peppercorns, fennel, and ginger slices wrapped in gauze to the soup pot. After boiling, add the sliced beef and cook for 30 minutes on high heat;
3. Remove and drain the water, dry it in an electric oven (or charcoal fire) and eat it. If the taste of the meat is not good when cooking, you can sprinkle some five-spice powder, monosodium glutamate and other seasonings when baking. The beef jerky prepared in this way has a rich aroma and good taste.
Note that the above two methods are suitable for drying beef on a small scale. But if we want to dry beef in large quantities, using the above two methods requires a lot of time and effort, and it is impossible to control the drying quality of beef jerky. Therefore, we need to use a beef dryer, which can improve the drying quality of beef jerky, and protect the color and nutrients of the beef. Therefore, I will recommend two commonly used beef dryers for you, one is an all-in-one beef dryer, and the other is a beef drying room.

1. All-in-one beef dryer machine

The one is the all-in-one beef dryer machine. The all-in-one beef dryer machine is equipped with a cart with trays and tray racks. When drying beef, we put them in trays, put them on the tray racks of the cart, and then push them into the beef drying chamber for drying.
The heat source of the beef integrated dryer is air energy. The heat in the air is absorbed by the heat pump compressor. After compression and release, a large amount of high-temperature hot air can be obtained, so as to achieve continuous and uniform drying and processing of beef. The operation of this all-in-one drying unit is relatively simple, simply plug in and dry.

Components of all-in-one beef dryer machine

One set all-in-one beef dryer machine contains: power jack, water outlet,exhaust air outlet, supporting wheels, PLC controller pancl, door lock, observation window,circulating air inlet, outlet for hot and dry air, PP tray, stainless steel tray, supporting racks for trys. The beef all-in-one machine has compact structure, good energy-saving effect, wide application range, high drying quality, convenient operation, simple installation and disassembly. It is the best drying equipment for small businesses, drying experiments and scientific research. The user only needs to connect the power to use, it is the easiest to operate beef dryer.

Advantages of all-in-one beef dryer machine

1. Stainless steel 304 material. The whole machine uses stainless steel material, can work a long time, and keep better heat preservation, bottom have wheeler, can move easily.
2. Great energy saving. Heat pump system design, low energy consumption, can save 75% energy than traditional electricity element heating.
3. Wide application easy operation. Fit for wide application, seafood, fruit, meat, spice, herbs, etc all can use it to dry.
4. Gentle drying. Temperature range 40-80°C, low temperature dehydrate processing can better keep material nutrition, during drying, no need to move the machine.

Technical parameters of meat dryer room

All-in-one beef dryer list
type	machine size(MM)	Capacity (KG)	power	total power（kw）	Qty of cart	Qty of tray	cart size(MM)	tray size(MM)
1P	1180×680×1800	50-80	1	1	—	15	—	600×800
3P	2100×930×2100	120-300	3.5	3.5	—	40/60	—	600×800
8P	4000×1960×2050	650-1000	8	8	8	232	600×800	600×800
The drying machine can be equipped according to the user's requirement and the production demands.

2. Meat dryer room

The first type of dryer is the meat dryer room. The beef meat dryer room is equipped with a trolley with trays and tray racks. When we dry the beef, we put the beef in the tray, on the tray rack of the cart, and push it into the beef drying chamber to dry. Beef are putted on the shelf car and enter the closed cycle drying room for drying without any pollution in the process. The heat source of the beef dryer room is air. The air energy heat pump beef dryer is efficient and stable, with strong temperature controllability, greatly improved drying efficiency and drying process, safe and reliable operation of the unit, and long service life. The corresponding heat pump unit can be matched arbitrarily according to the drying volume of the customer, and it can be customized according to the needs.

Components of beef dryer room

One set beef dryer room contains: heat pump dryer host, dryer chamber, fan frame with fan, trolley with tray. The dryer chamber is used 100mm polyurethane insulation board, supporting 304 stainless steel trolleys and trays. The main structure of the beef dryer room is divided into: heat pump drying dehumidifier, drying room, hot air circulation system, dehumidification system, automatic intelligent control system, and high-efficiency waste heat recovery dehumidification device.

The working principle of beef dryer room

The beef heat pump dryer uses the reverse Carnot principle to let the hot air circulating blower dry the vegatable. Heat Pump Dryer Compressor Heat Exchanger Blocked Radiator (External to Machine). Compressor and other equipment make up the refrigerant circulation system. The fan impeller rotates, the outside air enters the oven, passes through the heater, forms hot air, and then enters the studio through the gap of the air distribution plate, and a large amount of hot air in the circulating flow continues to enter the new air inlet for supplementation. The moisture discharged after recovery is discharged from the exhaust port. The whole cycle makes the vegatable heated evenly and achieves the purpose of drying.

Advantages of beef dryer room

1 Wide application. Suitable for meat, fruit, seafood, spice etc different kinds of material.
2 High drying capacity. Each hour can drying 3-4kg water.
3 Better drying effect. Can better keep material shape , color , nutrition etc.
4 Simple operating. PLC touch screen control panel , can set up temperature, humidity in advance  
5 Low energy consumption. Heat pump system, can save 70% energy.

Other application areas of beef dryer room

Heat pumps dryer can be used in many applications, in addition to drying beef can also be used in agriculture, industry, seafood, grain, herbal medicine, construction, paper products, condiments, mineral industry, etc.
1. Dried meats such as radish, lettuce, pumpkin, carrot, spinach, cassava, etc.
2. Fruits such as apples, lemons, mango slices, dried longan, dried longan, etc.
3. Dried meat such as sausage, beef, duck, ham, etc.
4. Others it can dry noodles/wooden/incense/herbs/floss etc.

Technical parameters of beef dryer room

heat pump beef dryer list
type	machine size(MM)	Capacity (KG)	power	Qty of fan	fan power	total power（kw）	Qty of cart	Qty of tray	cart size(MM)	tray size(MM)
3P A	3500×2200×2200	200-400	2.25	6	0.25/pc	3.75	6	78	670×810	600×800
8P A	5300×2200×2800	450-750	6	12	0.37/pc	10.44	6	156	1210×870	600×800
15P	7500×3000×2800	900-1500	11.25	12	0.55/pc	17.85	12	312	1210×870	600×800
1P D	1180×680×1800	50-80	1	—	—	1	—	15	—	600×800
3P D	2100×930×2100	120-300	3.5	—	—	3.5	—	40/60	—	600×800
8P D	4000×1960×2050	650-1000	8	—	—	8	8	232	600×800	600×800
The drying machine can be equipped according to the user's requirement and the production demands.

3. continuous mesh belt beef dryer

And then let's take a look at the continuous mesh belt beef meat dryer with the largest output. Mesh belt meat dryer have a wide range of heat sources such as coal heating, gas heating, steam heating, biomass pellet heating or electric heating. It is a multi-layer continuous drying structure. When drying meats, just put the meats in the feeding port, and the meats will enter the dryer with the feeding conveyor for drying.
Meats are dried and dehydrated layer by layer from top to bottom. The drying speed is fast and the production efficiency is high, which is very suitable for the drying and processing of large quantities of meats.

Components of continuous beef mesh belt meat dryer

One set continuous beef mesh belt meat dryer contains: homogenizer, feeding conveyor,dryer host, output conveyor, observation door, heat source, air intake system, control panel. The meat dryer consists of 4 parts, namely the feed conveyor, the main machine of the mesh belt meat dryer, the heat source and the discharge conveyor. The reformer provides heat, and the through-flow mesh belt meat dryer is the main body of the drying equipment, which consists of a cabinet and multi-layer conveyor belts; the electrical control system controls the start, operation and stop of the entire equipment. With the cooperation of other auxiliary components, the drying equipment completes the drying and discharging process of food, and realizes the drying process of food drying. 

The working principle of continuous beef mesh belt meat dryer

Baixin continuous mesh belt beef meat dryer is a continuous production drying equipment. The main heating methods are electric heating, steam heating and hot air heating. Its main working principle is to distribute the material evenly in the network. Through the operation of the machine, the meat moves in the dryer, and the hot air extracts the water vapor of the meat. So as to achieve the purpose of drying. The working temperature is 40-120 degrees Celsius. The drying cycle is 1-5 hours. Mainly used for agricultural and sideline products such as fruits and meats, Chinese herbal medicines, etc. The equipment is easy to operate, saves time, has a healthy drying process, and protects the environment.

Technical parameters of beef mesh belt meat dryer

continuous mesh belt dryer list
Model	operation temperature	drying time	thickness of the material	the size of motor	capacity	heat source	total power
BX-2*6M	40-120℃	0.5-5h	50-200mm	6*2*2.5	200-400kg/h	electricity	66.5kw
						natural gas/propane	12.22kw
						coal/wood chips	13.72kw
						steam	11.22kw
BX-2*9M				9*2*2.5	500-800kg/h	electricity	79.76kw
						natural gas/propane	20.12kw
						coal/wood chips	23.12kw
						steam	16.62kw
BX-2*12M				12*2*2.5	1000-1500kg/h	electricity	153.12kw
						natural gas/propane	33.12kw
						coal/wood chips	36.12kw
						steam	25.62kw
door in Color steel,baffle in Galvanized,the main frame in Carbon steel.

The above are several methods of drying beef at home, have you learned it? If you are interested in drying beef or have any questions, please feel free to consult us. We will provide you with a suitable solution according to your needs.

Beef meat dryer video：