Most meat materials have a large amount of dehydration, a large amount of drying, and are prone to spoilage. Therefore, attention should be paid to balanced dehydration during the drying process. Typical materials include bacon, beef, mutton, and animal offal. Common drying modes are static and dynamic.



Take bacon as an example: in the early stage, it is necessary to heat up quickly to ensure that the material does not deteriorate, but the temperature should not be too high, otherwise the oil will overflow quickly, form scabs under the action of high temperature, and the color will turn black, which will affect the appearance and quality of the finished product.
1.In the high-temperature drying stage, the temperature is controlled between 65-66°C and the duration is set to 3-4 hours to allow the bacon to ferment and ensure its own aroma.
2.In the setting stage, the coloring stage and the shrinking stage, the temperature is controlled between 50-55°C, the humidity is controlled at about 45%, and the duration is set to 5-6 hours, so that the bacon gradually turns from light red to bright red, and the casing begins to shrink. , At this time, we should pay attention to the appearance of the phenomenon of Pijiao Lisheng, and alternate use of hot and cold, the effect will be better.
3.In the rapid drying stage, the main limiting factor is temperature. In order to better strengthen the drying speed, the temperature should be increased to 56-60 °C, the drying time should be controlled at 12-15 hours, the relative humidity should be controlled at about 38%, and the final humidity should be controlled at 17% or so, so that the drying effect is the best.
The entire drying process takes about 30 hours.The meat dryer machine also can be used for other kinds of meat,like sausage,etc.