Introduction to pork jerky：

  The pork jerky has a unique flavor, rich nutrition, and a long storage period. As a kind of dried meat products, pork jerky is also quite popular among consumers. Take pork (mostly pig lean meat) as raw materials, add salt, seasonings, spices and other auxiliary materials, select materials, trim, tenderize, pickle, cook, burn, dry, roast, cool, package, etc. Cooked dried meat products processed by craftsmanship.

Pork jerky processing steps：

1. Material selection and pretreatment of pork jerky
Select fresh or thawed pork hind leg meat that has passed quarantine and undergo deboning treatment to remove fat and fascia, cut into pieces along the muscle fibers, and wash off the oil.
2. Pork jerky slices
Put the meat into a slicer or manually slice it. When slicing, it must be sliced ​​along the muscle fibers of the meat, and the thickness of the meat slices should be controlled at about 1 cm.
3. Seasoning and marinating pork jerky
The meat slices can be seasoned and marinated in a seasoning machine. The role of seasoning and marinating is to fully mix various seasonings and meat slices evenly, and the other is to play a massage role. After the meat slices are stirred and massaged, a part of the salt-soluble protein in the meat can be dissolved, which makes the meat slices sticky and facilitates the connection between the meat slices and the meat slices during spreading. Therefore, when seasoning, attention should be paid to evenly mixing the seasoning with the meat slices to dissolve the salt-soluble protein in the meat slices. Mix the auxiliary ingredients well with the cut meat slices, and marinate in the cold storage below 10°C for about 2 hours.
4. Pork jerky spread
The sieving process is temporarily manual. First brush the bamboo dish or stainless steel sieve dish with food oil, and then spread the seasoned meat slices on top. The meat slices and the meat slices are stuck together by the dissolved protein glue, but the meat slices and the meat slices must not overlap.

Pork jerky drying process：

  The purpose of drying is mainly to promote hair color and dehydration and maturation. Put the meat slices spread on the sieve into a heat pump drying room. The drying temperature is 55°C-60°C. The drying temperature in the early stage can be slightly higher. The moisture content of the finished product should be less than 20%, generally 13-16% is appropriate. Some products do not need to be baked. After baking and cutting, adding sesame oil is the finished product.

Recommendation of pork 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.


Pork jerky drying video：