Introduction to lamb jerky：

  Lamb is one of the common meat products in the world. The meat quality of lamb is similar to beef, but the meat has a stronger taste. Lamb is more tender than pork, and has less fat and cholesterol than pork and beef.

Lamb jerky processing steps：

  Use tight meat and more lean parts such as leg meat as raw materials. If it is frozen meat, place it in the thawing room for thawing, and slowly increase the temperature to 2°C-4°C to facilitate the thawed raw material The meat should maintain normal color and quality.
According to the processing requirements, cut the fresh meat into pieces or strips, slices, diced meat, etc. suitable for making dried meat. The meat quality is required to be water-free. The fascia must be removed before cutting. Pay attention to the meat when cutting it. Cut the direction of the meat fiber.
According to taste requirements, add various seasonings for marinating, such as salt, soy sauce, sugar, five-spice powder, chili powder, etc. The marinating seasonings should be stirred evenly to ensure full taste. Processing plants generally use meat pickling tumblers. The marinating temperature is maintained at 0°C-4°C. (According to different tastes, it can be matched with different seasonings to make it into spiced, salty, dry, original, etc.)

Lamb jerky drying process：

  Hang the meat strips in the air-drying room for air-drying or select the smart air-drying mode in the heat pump drying room. The meat strips should not be dripping water, they should be hung upright, and they should not stick to each other. Keep a little distance between the meat strips and the meat strips to facilitate ventilation and dryness. Generally, one batch can be dried in 36 hours in an indoor environment with a temperature of 40°C and a temperature of about 60%. At this time, the lamb is dark red in color, and it feels dry and slightly hard when it is pinched.
  The air-dried raw meat can be directly packaged and stored in the cold storage, or it can be cooked again, such as re-cooking, re-roasting, and deep-frying. Spread the dried jerky in a cooking tray at a temperature of 85° and cook for 0.5-1 hours. Lay the dried dried meat on a flat surface at a temperature of 180°C-220°C, and bake it for 3-5 minutes. Fry it until the core temperature of the jerky is 75°C.
  After being cooked again, the dried meat needs to be cooled to room temperature, packaged, sterilized, and stored in a sanitary, ventilated, dry and cool warehouse.

Recommendation of lamb 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.


Lamb jerky drying video：