I. Preparation
1. Select suitable meat: It is recommended to choose fresh beef or pork, with lean meat being the best. Meat with too high a fat content will affect the taste and shelf life of the dried meat. Cut the meat into uniform thin slices, about 0.3 - 0.5 cm thick. This helps the dried meat to be evenly heated and dried quickly.
2. Marinate the meat: Prepare the marinade according to personal taste. Common marinades include salt, light soy sauce, cooking wine, Chinese prickly ash powder, chili powder, cumin powder, etc. Put the cut meat slices into the marinade, stir well to ensure that each slice of meat is coated with the marinade. The marinating time is generally 2 - 4 hours, allowing the meat to fully absorb the flavor of the seasonings.
3. Prepare the dryer: Check whether the dryer is in normal operation, clean the trays or racks of the dryer to ensure there is no debris left. If the dryer has functions of different temperature settings and time settings, familiarize yourself with its operation method in advance.
II. Drying Steps
1. Arrange the meat slices: Arrange the marinated meat slices evenly on the trays or racks of the dryer. Pay attention to leaving a certain gap between the meat slices to avoid sticking to each other and affecting the drying effect.
2. Set the drying parameters: Set appropriate temperature and time according to the type of meat and the performance of the dryer. Generally, the temperature for drying beef jerky can be set at 55 - 65°C for 8 - 10 hours; the temperature for drying pork jerky can be set at 50 - 60°C for 6 - 8 hours. During the drying process, you can check the drying degree of the dried meat every 1 - 2 hours.
3. Drying process: Start the dryer to dry the dried meat. During the drying process, the hot air inside the dryer will circulate and take away the moisture in the meat slices. Over time, the dried meat will gradually dehydrate and dry, and the color will gradually deepen.
4. Check the drying degree: When the drying time is about to end, pay close attention to the drying degree of the dried meat. You can judge by observing the color, texture and taste of the dried meat. The well - dried meat has a uniform color, a dry and tough texture, and when broken by hand, the cross - section is crisp. If the dried meat still has obvious moisture or is soft, the drying time can be appropriately extended.
III. Follow - up Treatment
1. Cool the dried meat: After drying, take out the dried meat from the dryer and place it on a clean plate or rack to cool naturally. During the cooling process, the dried meat will further lose moisture and the texture will become more compact.
2. Package and store: After the dried meat is completely cooled, put it into a sealed bag or sealed container. To prevent the dried meat from getting damp and spoiling, desiccant can be put in the package. Store the packaged dried meat in a cool and dry place, avoiding direct sunlight, so that the dried meat can be stored for a long time.
Post time: Mar-29-2025
