Beef jerky is a very common jerky made from fresh beef and is rich in nutrients. Beef jerky made with different seasonings has different tastes and is easy to store and carry. Baixin beef jerky dryer can be divided into multiple drying stages, drying fresh beef at medium temperature, so that the beef drying effect is better. Beef jerky will not change any of its nutritional value. The aroma of beef jerky is preserved, and the taste is better. Beef jerky dryer is also suitable for other meat products, such as pork jerky, chicken jerky, fish jerky, salmon jerky, etc.

For the drying of beef, medium-high temperature drying can well maintain the taste and color of beef. Usually, we can set the temperature between 60°C and 75°C to dry the beef slices. Different thickness will have different drying time, the thinner, the shorter the drying time.

Choose high-quality beef cut into strips, the length and thickness of the beef strips are uniform. Or beef slices, the thickness of the beef slices is 3 mm.

The first drying stage: Set the drying temperature to 60℃-65℃, the humidity is controlled at 50%-55%, and the drying time is 5-6 hours.

The second drying stage: set the drying temperature to 52℃-54℃, control the humidity of the beef at about 45%, and the drying time for 3-4 hours.

The third drying stage:Set the drying temperature to 60℃-65℃, the drying time is 10-12 hours, and the final humidity of the beef drying is controlled below 15%.

The beef jerky will regain moisture when they are in direct contact with the air, so a sealed package is required. If you use vacuum packaging, you can better preserve the color and aroma of beef jerky.