Smoked meat dryer, produces many high quality dried meats

You want to start a business in the field of manufacturing and trading dried meat products, want to change new ways of doing things, or more precisely, apply modern machinery to produce handmade products such as smoked beef, Buffalo guards the kitchen. Of course, each method will have its own advantages and disadvantages, depending on the criteria you want to focus on to choose the appropriate method. In this content we will learn about the smoked meat dryer we should choose.

Stovetop meat products and smoked meats are cooked and dried thanks to the heat from the charcoal burned below. The new flavor of dried meat is also created from the smell of smoke, so the type of wood used is For drying the product must also be selected appropriately. This traditional method is suitable for bringing a unique flavor to the product, creating mystery and tradition for the product, but it takes time, effort and does not even ensure food hygiene and safety. Therefore, a modern, food safe and hygienic way to do it quickly while still ensuring the desired flavor is to use a smoked meat dryer with both functions, drying and smoking.

Images and videos in this content are collected from Chung Tai Food dried meat production facility in Nghe An, this unit produces many meat products to supply to agents inside and outside the province. In particular, dried meat products, smoked meats, and buffalo meat products are all produced from specialized dryers. The producer can bring smoke into the drying chamber through the outside air intake and mix evenly with the drying wind. circulating convection in the drying chamber. The right type of smoke-generating wood is selected to give the product the right flavor as required. The smoked meat dryer you need to choose is a group of high-temperature dryers with a drying temperature range of 35 ~ 160^oC, hot drying. Circulating convection meets both drying and ripening of products.

With the dried meat product in the form of hanging large pieces as above, you carry out 2 drying stages, 1 is the drying stage at 60 – 80^oC for 15 – 20 hours. After the dried meat reaches the appropriate level, transfer to The second stage is drying at a temperature of 120-140^oC for a short time of about 30-60 minutes. The drying mode and specific drying method depend on the ingredients, whether they are thick or thin, have more or less fat, are dried from raw meat or meat that has been pre-processed and cooked with marinated spices… Therefore, people Users can create or change drying methods and drying parameters for efficiency and cost savings…

The dryer model above is the MSD2000-160 high-heat dryer, ordered specifically with a number of different features and requirements for drying dried meat products. Customers who need advice on smoked meat dryers or other dried meat products, please contact MactechDryer via the Hotline on this website so we can provide the most effective information. Thank you for understanding the shared content.