Beef selection
The fresh beef shank with firm meat and more lean parts is the best. If it is frozen meat, it needs to be thawed in the thawing room. After the thawed beef returns to normal color and quality, it can be used.

Beef slices
According to the processing requirements, cut the beef into pieces or strips, slices, diced meat, etc. suitable for making jerky. Cut in the direction of the fiber.

Beef drying
Hang the strips on the oven or lay them flat on a tray, put them in the drying room, and start the dryer. Note: The meat strips should not drip, hang up straight, do not stick to each other, and keep a little distance between the meat strips to facilitate ventilation and even drying.

Isokinetic drying stage

Within two hours after the material is loaded into the drying room, the temperature quickly rises to 60 to 65 degrees. At this time, there is no need to dehumidify, and it is dried for 5 to 6 hours. This process is mainly a fermentation process to control the meat from discoloration and flavor. This is what we usually call the warm-up phase. After the warm-up time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%.

Deceleration drying stage
This stage is mainly the control of the color development period and the contraction and setting period. The temperature is controlled between 52 and 54 degrees, the humidity of the beef is controlled at about 45%, and the drying time is 3 to 4 hours. The beef gradually changes from light red to Bright red, the beef begins to shrink. At this time, you must pay attention to the changes in the surface of the beef. If appropriate, you can dry it alternately with hot and cold, and the effect is better.

Fast drying stage
The main constraint at this stage is temperature control. In order to enhance the drying speed, the temperature should be raised to between 60 and 65 degrees, the drying time should be controlled within 10 to 12 hours, and the relative humidity should be controlled at about 35%. The final humidity of beef drying is controlled below 15%.

At this time, after these three drying stages, the moisture content of beef is about 15%, which is suitable for long-term storage. Generally, in an indoor environment with a temperature of 40 ° C and a temperature of about 60%, a batch can be dried in 36 hours. At this time, it can be seen that the beef is dark red in color, and feels dry and slightly hard when you pinch it.