Meat Dehydrator Machine

Before purchasing one meat dehydrator machine, it’s essential to confirm the following questions.

Heating Method: Determine the type of heating method that best suits your needs, such as electric, natural gas, coal, steam, and thermal oil.

Product Specifications: Identify the types of products you will be drying and their approximate sizes to ensure the dryer can accommodate them.

Weight and Output: Assess the product weight, including single weight and the desired hourly output to align with your production requirements.

Moisture Content: Understand the initial moisture content of your products before drying and establish the target moisture requirements after drying to ensure optimal performance.

By confirming these parameters, you can select the right dehydrator machine that meets your specific needs.

The dehydrating process should be divided into three stages.

High Temperature Fermentation: Maintain a temperature of 65-68℃ for 3-4 hours to enhance the aroma of the bacon.

Color Shrinkage: Lower the temperature to 50-55℃ and bake for 4-5 hours at a humidity level of about 45%. This helps turn the sausage a bright red.

Rapid Drying: Increase the temperature to 58-60℃ and continue baking for 10-12 hours with a humidity of 38%. The final moisture content should be around 17%.

It’s important to control the temperature rise steadily to avoid an excessively high initial temperature (greater than 70℃). Combining alternating hot and cold drying techniques can help. Additionally, ensure uniform air circulation to achieve synchronous dehydration on both the inside and outside of the bacon.

Properly dried bacon and sausage will have a surface that is dry and uniformly red, with moderate hardness (not brittle or soft). When cut, there should be no sensation of moisture inside. Once cooled, they should be vacuum-packed to prevent fermentation and deterioration.

a. How to control the temperature of beef jerky in stages?

The drying process is divided into three stages:

Preheating and Fermentation: Bake at 50-65℃ for 2 hours to promote color development.

Shrinkage and Shaping: Bake at 45-50℃ for 3-4 hours with a humidity level of 45%.

Quick Drying: Bake at 60-65℃ for 10-12 hours with a humidity of 35%. The final moisture content should be ≤15%.

b. Why should we pay attention to humidity control when dehydrating beef jerky?

Controlling humidity is crucial because high humidity (50-55%) during the early stage prevents the surface of the jerky from hardening, while low humidity (35%) in the later stage aids in dehydration. If moisture is not adequately removed, it can lead to odor or mildew issues.

c. How to avoid the beef jerky from being burnt on the outside and raw on the inside?

To prevent this, employ the “curve heating method,” which gradually increases the temperature. Additionally, slice the meat evenly (recommended thickness is 0.2-0.3 cm) and regularly adjust the position of the drying rack to ensure even heat distribution throughout the drying process.

Before drying, seafood must undergo pretreatment which includes cutting it into pieces (e.g., cutting golden pomfret), removing internal organs, and marinating. Cutting enhances dehydration and improves flavor. Allowing the fish to stand after marinating ensures that the seasoning penetrates effectively.

Dehumidification is carried out in two stages:

Early Stage: Increase the dehumidification rate to quickly remove surface moisture.

Late Stage: Slow down the dehumidification speed to prevent the fish from drying out and cracking. It’s important to control the humidity at 35%-45%.

High temperatures (above 60℃) can cause the oil in marine fish to overflow, resulting in a yellow appearance. It is recommended to start drying at a low temperature (20-26℃) for 5 hours, followed by heating to 35-38℃ for an additional 8-10 hours to preserve the appearance of the fish.