Beef jerky drying and sterilizing
The ways of beef jerky processing is big different with eachother, but the craftsmanship is almost the same :sorting – cook – cut into slices – dipping – cool – oven dry.
For most of human history the only way to preserve meat was to dry it into jerky. While new methods of meat preservation have now been developed (freezing, ch
.emicals, and so on) many people still enjoy the flavor and convenience of jerky, which, in the U.S., is most commonly made from beef. Because moisture and fat must be removed from the meat, it can also be a healthy source of protein. Follow these steps and make your own!
1,Select a cut of meat . Choosing a lean cut like sirloin, top round, or eye round will save time later.
2, Remove all noticeable fat, because fat causes the jerky to spoil much faster . Slice your meat into very thin strips less than 1/20`` thick (sometimes a butcher will do this for you for $10 if you ask). To make it easier to slice, freeze it for about 5 hours before slicing. You can cut with or against the grain; some find that strips cut against the grain are easier to chew. Trim the fat as you go along, since fat does not dry.
3, Marinate the meat in a solution of olive oil and vinegar sea salt, or according to a recipe of your preference . Place in the refrigerator for 10 - 24 hours to allow the meat absorb the flavor. This step is optional; the additional moisture can make dehydration take longer and the resulting jerky may be stickier. [ You can also mix with soy sauce or Soy sauce powder and paprika for a teriyaki taste ] brown sugar is a great addition.
4 Coat the meat in the seasonings of your choice . Don't be afraid to use salt. Salt will aid in dehydrating.
5 Dehydrate the meat . Leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat separate if possible
Here we introduce the beef jerky producer: the microwave equipment for beef jerky drying and sterilizing . our company developed the new equipment for beef drying and sterilizing , according to the test , the beef jecky processed by microwave changed the appearance of the quality quantityand the health index. At the same times we solved the problem of coking of the beef during the process.
Report of microwave beef jerky process:
1, the beef after dipping and cool dry, the moisture is about 35% ，
2 、 the holder should use the industral plastic specially used for microwave. At ordinary time keep wash and disinfect
3, if the moisture is too high, we can adopt microwave drying and other way drying connect way to dry, which can press down the cost and get the good result of drying and sterilizing. We have tow ways natural drying and microwave drying connect, oasthouse drying and microwave drying tow ways. The former is cheaper, but during the bask should be care of the dust and the fly’s germ contamination, and use long time and big area.the latter can use steam oasthouse or electricity oasthouse normally food products factory own the steam boiler so can use the existing steam ， reduce the cost.
When the mosture is low it is difficult to dry again by the nature way or steam oasthouse, but for microwave dryer, no problem it can dry to the result you looking for very fast.