Industrial beef jerky machine production line
Introduction of Industrial beef jerky machine production line
Beef jerky is a popular meat snack though the world, due to its unique flavor, rich nutrition, long storage period, and convenient portability during home and travel. How to make beef jerky? What’s best machine to make beef jerky? How to store beef jerky after making it? Our industrial beef jerky machine production line will settle all your questions.
Making beef jerky main process: how to make beef jerky?
Beef selection and pre-processing – prepare beef jerky marinade – beef cutting / slicing / dicing – beef jerky marinating – beef jerky drying – beef jerky packaging
- Beef selection and pre-processing: High quality beef is the key to making beef jerky. What’s the best beef for making jerky? Generally, fresh beef lean meat is preferred, with the front and back legs being the best choice. After removing the skin, bones, tendons, tendons, fat, and muscle film from the raw beef, cut it into approximately 0.5 kilograms of beef pieces along the muscle fibers. Soak in clean water to remove blood and dirt, drain and set aside. For frozen beef, put the beef into a thawing tank (cleaning tank) to thaw and soak the beef to remove blood.
- Prepare beef jerky marinde: Formular for reference: For beef 10.0kg, need sugar 1.5kg, salt 0.2kg, soy sauce 300mL, Baijiu 100mL, monosodium glutamate 40.0g, pepper 28.0g, ginger 24.0g, sodium tripolyphosphate 20.0g, sodium nitrate 3.0g. Mix the ingredients evenly and use a saline injection machine to inject the beef jerky marinade into the meat, can make the beef deeply flavored and the meat more soft, tender, and delicious.
- Use a meat cutter to cut beef into strips (slices). What’s the best beef cut for making jerky? The slice thickness should be controlled at 3-4mm, and the size of the meat particles should be 15 when cutting × fifteen × About 15mm thick, about 4-6 mm thick when tearing, and about 20-60 thick when cutting × eight × 8mm
- Marinate and seasoning: Ingredients. Cooking wine, salt, chicken essence, white granulated sugar, five spice powder, soy sauce, soy sauce, scallions, ginger etc. Use the vacuum tumbler to roll and knead the beef, marinate the beef to make it fully flavored
- Beef jerky dehydrating: Place the beef on trays, ensuring it is evenly distributed, without any folding or overlapping. Spread it on each trays. The net weight of slices is about 2Kg, and the net weight of dices is about 2.5kg. Drying temperature is 40-80 ℃, drying time around 6-10 hours.
- Beef jerky packaging and storage: Packaging beef jerky to prevent moisture absorption. You can choose composite films with good air and moisture resistance properties for packaging. This type of packaging has the best effect. The packaged beef jerky are stored at room temperature and humidity or in a warehouse at 0-5 ℃ to avoid direct sunlight. They can generally be stored for 2-3 months. It can also be stored in glass bottles or tin jars for 3-5 months.
Beef Jerky Machine Production Line– best machine to make beef jerky
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Beef jerky machine — Thawing tank
304 stainless steel material is easy to clean. To ensure uniform temperature in the thawing tank, a circulating pump is used to circulate cold water. A spray head is added to the middle section of the mesh belt to ensure the cleanliness of the product. It is used for thawing and cleaning meat.
beef jerky machine – thawing tank
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Saline Injection Machine
Using the saline injection machine to inject seasoning into the meat can make the beef deeply flavored and the meat more soft, tender, and delicious
beef jerky machine-Saline Injection Machine
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Vacuum tumbler
The vacuum tumbler, also known as meat marinator, is mainly used to mix beef and auxiliary ingredients in the production of beef jerky, in order to make the beef more flavorful. By utilizing the principle of physical impact, the meat pieces or fillings are flipped up and down in the drum, achieving massage and mixing effects.
beef jerky machine – vacuum tumbler
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Beef meat cutter
After it has cooled completely, cut the meat into 3–5mm thin slices , or strips, dice according to requiremend. The meat cutter can cut strips and slices at one time without secondary processing. Simple operation and stable operation.
5. Beef jerky machine – making beef jerky in a dehydrator
The beef jerky dehydrator has the function of hot air circulation and moisture removal. Common use temperature is generally 60-80 degrees Celsius, and the drying effect is similar to natural air drying, with uniform air drying, temperature control, humidity control, and drying time control set freely.
6. Beef jerky achine – making beef jerky in a smoker
The beef jerky smoker has functions such as steaming, drying, baking, smoking, coloring, etc. It can be used to make smoked chicken, smoked duck, bacon, sausage, beef jerky, smoked fish, etc. According to the smoking method, it is divided into cold smoking machine and hot smoking machine. External wood and sawdust smoke generator with excellent smoking generation and circulation system, which can evenly distribute smoke in the furnace. The smoked beef jerky, the moisture content of the product is reduced to the required level, and it has a special smoky flavor and improves color, extending the shelf life.
beef jerky machine – beef jerky smoker
7. Beef jerky packaging machine
There are various types beef jerky package, such as small independent vacuum beef jerky package, self-standing kraft paper bag packaging, zip-lock bag, bottle package etc. We can recommend different packaging machines according to your requirement. 
This beef jerky machines also suitable for other meat jerky processing.