Although many are capable of making jerky at home, most have no clue how to manufacture it in commercial numbers. The only difference between commercial and homemade jerky is the use of a jerky packaging machine, but the processes for preparing jerky are the same.
Processes for Manufacturing:
❶ Raw material/ingredient
❷ Cutting and Rinsing
❸ Cooking Process
❹ Cut/Slice to Preference
❺ The Secondary Cooking Process
❻ Jerky Dehydration
❼ Cooling and Packaging Process
☞ Selecting, Cutting, and Rinsing Materials
It begins with removing the skin, then the bone, the tendons, the fat, etc., and ends with washing the flesh thoroughly under running water and letting the excess water drain.
☞ Cooking Process
This process is to clean the meat, which typically takes an hour until the flesh is firm on the surface and pink on the inside, free of debris, and easy to cut. Also, this method allows for the cleaning of the flesh.
☞ Cut/Slice to Preference
You have the option of slicing, stripping, or dicing the meat, depending on your needs. Meat slices and strips are typically between 0.3 and 0.5 cm wide.
☞ The Secondary Cooking Process
Include sugar, refined salt, soy sauce, and a few other extraneous ingredients at this point in the process. If we stick to this approach, the jerky could be way delicious.
☞ Jerky Dehydration
After the second cooking stage, drying the meat in an oven is the last step in the preparation process.
☞ Cooling and Packaging Process
This process will make the beef jerky last longer before it goes bad. The best results come from the composite film that makes up the packaging. If you don’t want the flavor of the jerky to be affected by the packaging, it’s best to use a jerky packaging machine made just for packaging jerky.
After reading these primers, you may be able to mass-make jerky. We wish you luck with your jerky company, and if you have any questions about the jerky packaging machine, don’t hesitate to get in touch.
Jerky Packaging: More Facts To Know
✔ The jerky must be protected against a number of outside variables, including moisture, ultraviolet light, and smells. This kind of preservation cannot be achieved with a standard zip-lock bag; instead, it requires a stand-up pouch with additional layers of barrier coverings. These barrier coverings protect the sensitive jerky from external harm and keep it intact.
✔ Maintaining the jerky’s freshness is important. In order to do this, the stand-up pouch must be dried out. It is possible to create a vacuum within the pouch of certain barrier bags thanks to a food-grade film. Customers are more likely to purchase items that are packaged nicely. Thus, there are better alternatives than this because it affects the contour of the container.
✔ Some companies handle this problem by first sucking the oxygen out of the bag using nitrogen before sealing it. This will need high-end industrial equipment with additional functionality to meet the challenge.
✔ Using a desiccant or oxygen absorber is another standard norm for eliminating oxygen from packing. The little white packages in the clear plastic bags are oxygen absorbers. Maintaining the package’s original form while simultaneously blocking air and preserving the jerky’s freshness is a feat they do admirably.