How to dry buffalo meat, dry effectively, refer to Chung Tai Food

When it comes to drying products such as smoked buffalo, smoked beef… it seems that this is unfamiliar to everyone because we often think that these are Manually dried meat products. But now, many production facilities have applied modern drying methods to ensure food safety and hygiene, ensuring better quality, which is a very good thing. In this content, we will learn how to properly dry pigs and buffaloes at Chung Tai Food company, in Yen Thanh, Nghe An province, a Customer of Mactech.

Consumers should choose the dried products that are produced using modern methods, modern dryers instead of traditional products, dried manually. Because an important thing to pay attention to is the quality of ingredients, materials, food safety and hygiene. It’s still smoked buffalo, smoked beef… but produced in a modern way and ensuring hygiene and safety for users. We should choose these products rather than advertised products with traditional methods of cooking, smoking or sun-dried products but of unknown origin, no brand, and cheap prices.

To better understand how the smoked pig and smoked buffalo are dried, you can learn about the production facility as shown in the image below. This is also a customer who is using many dryers from Mactechdryer to specialize in dried meat products today. Producing dried meat such as dried beef pieces (see Xuan Huong dried beef), dried chicken, dried fish, buffalo meat, smoked beef… is still a potential direction for those who want to develop a new job, freedom and efficiency than working for a salary. However, to do it effectively, you need to clearly and specifically determine how to do it, the investment costs, how to advertise the product, how to produce… and especially the initial difficulties.

The image above is the high-temperature dryer with model MSD2000-160 with the ability to dry up to 200kg of product, meeting 2 drying stages including 1 is drying for preservation and 2 is drying to ripen the product. Dried meat products on the market today are divided into two groups: dried meat that cannot be eaten immediately and ready-to-eat dried meat. Depending on the product You want to produce, choose the appropriate dryer. If the product needs both drying and drying to eat, you should choose a high temperature dryer group with a drying temperature range of 35 – 160^oC. If you only need to dry at a low temperature of 35 – 95^oC, choose a hot air dryer group.

In the video above, that is how to arrange buffalo and pork meat products on a drying tray to prepare for a new drying batch. The smoking step will be performed during the drying process to create the standard flavor for the products of dried buffalo, dried pig,… This way of producing dried meat will ensure a high level of food safety and hygiene, especially increase production efficiency.

So, Readers understand how to dry buffalo meat effectively. Customers need advice on drying methods and suitable dryers for each type of product, please contact Mactech Vietnam directly to receive optimal information. Thank you for learning the shared content.