Jerky is a dried and cooked meat product made of fresh lean meat such as pigs, cattle, and sheep by pre-cooking, cutting (small) pieces, adding ingredients, re-cooking, and baking. Because its shape is mostly 1 cm square, it is called jerky.

Jerky is produced worldwide due to its simple processing, delicious taste, convenient eating, and easy portability. It is divided into beef jerky, pork jerky, horse meat jerky, rabbit jerky, fish jerky, etc.

According to raw materials; according to shape, it is divided into strip, flake, diced, granular, etc.; According to flavor, it is divided into five-spice jerky, spicy meat Jerky, curry jerky, juice jerky, etc.

Even the same spiced beef jerky has different recipes. So what is the process of traditional beef jerky ?

Process flow of traditional beef jerky processing:

Selection and pre-processing of fresh beef→initial cooking→cutting→adding and re-cooking, collecting juice→dehydration and drying→cooling, packaging→finished product inspection.

Operation points:

① Raw material pretreatment. Choose fresh beef (butt, thigh or back and loin), remove the skin, bones, tendons, fat and sarcolemma, cut them into pieces of about 1 kg along the muscle fibers, soak them in water for about 2 hours, remove the blood, Dirt, drain and set aside.

② first boiled. Cook the cleaned and drained pieces of meat in boiling water, and cook with the water covering the meat. Keep the water temperature above 90 ℃ during the initial cooking, and skim off the contamination of the noodle soup in time, and cook for about 1 hour for the first time. Remove the meat and filter the soup for later use.

③ Cutting. After the meat pieces are cooled, they can be placed in the cutting machine and cut into uniform shapes (strips, blocks, slices) according to the process requirements.

④ Re-boil. Take the filtered first-boiled soup, add a part of water, bag the insoluble accessories in the formula, add other accessories and meat blanks after boiling in a pot, cook with high heat for about 30 minutes, change the heat to simmer for 1-2 hours, When the marinade is almost dry, you can take it out of the pot.

⑤ Dehydration.  Drying with our hot air circulation drying oven

Seting temperature: 130-155

Dryint time: 3/4-7/8 hours

⑥ Cooling and packaging. It is packaged after cooling by natural or mechanical exhaust air, and the packaging materials are generally PET/PE and NY/PE.