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The first step in making beef jerky is initial meat preparation. Processing plants use machinery to remove bones and connective tissue from the meat. The best meat for jerky making - whether you own a factory or are doing it in your kitchen - is flank meat. Before the store-bought jerky you love can be made, the excess fat must be removed.
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The answer really boils down to just a few simple steps. Whether you're in a kitchen or a factory, making delicious beef jerky is all about one core process: Choosing the cut of meat. Slicing the jerky into perfect strips. Marinating the meat. Preparing the slices. Cooking and dehydrating the jerky. Packaging it up.
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Commercial beef jerky operations make use of specialized ovens that actually introduce humidity to the environment. This humidity essentially steams the jerky and over time the humidity is lowered to promote the drying of the product. Home dehydrators have no humidity (apart from your atmospheric conditions) - it's a dry environment that.
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The AirFlow 260 commercial jerky dehydrator, with 260 square foot of tray drying area that will hold approximately 480 pounds of 1/4 inch sliced meat to make beef, chicken jerky or pet jerky products. Our AirFlow 260 easily dehydrates fish, vegetables, fruit, pet food, beet powder and more.
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The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite. Half of the ground beef was inoculated with E. coli O157:H7 before making it into jerky strips and dehydrating it. The authors found that in both the heated and unheated samples, the jerky made.
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Jerky Slicers. Sort by: AE-JS22 1.5HP Commercial Electric Jerky Slicer Kit Stainless Steel $1,990.00 $1,330.00. Powerful 1.5 HP Motor Easily Slice Meat into 1/4" Thick Strips! Perfect for Jerky or Fajitas! 64 Heavy Duty Circular Knives Mounted On Two Stainless Steel Shafts Dual Combs Prevent Meat From Becoming Stuck In.
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Commercial Smokehouses are very popular for making beef, turkey, chicken and fish jerky. Stainless Steel Industrial Smokehouses and smoke ovens are also very popular for smoking hams, beef briskets, and tri-tips. The size of a smokehouse and smoke oven are based on how many pounds of bone-in ham the "truck" or rack will hold.
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Lethality of Commercial Beef Jerky Manufacturing Processes 1 of beef strips, 0.5 g of culture was added to 99 ml BPD, mixed well, and then diluted 2 another 100-fold in BPD.
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Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer.
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Commercial beef jerky producers refer to it as "water activity". In scientific terms, it is a ratio of the vapor pressure of the moisture in the food, to pure water at the same ambient temperature. For example, a piece of jerky with an aW of .85 means that the vapor pressure in the jerky's water molecules are 85% of the vapor pressure of.
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Grote commercial jerky meat slicers automate bulk slicing and shingling of jerky meat. Increase quality & output without increasing labor. Learn more. +1 614-868-8414. Family of Brands.. Grote's industrial beef jerky slicers automatically slice and apply beef, poultry, pork, and meat alternatives directly onto a drying screen or belt.
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3. Best Shelf Food Dehydrators—Cabela's 80-Liter Commercial Food Dehydrator. Cabela's has two commercial food dehydrator models—an 80-liter food dehydrator ( US$349.99, Cabela's) and one with a 160-liter capacity. The larger model is fit for drying foods at a higher capacity and evenly sapping the moisture from everything.
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The Commercial Jerky Dehydrators from Commercial Dehydrators America are perfect for small businesses or home use. These Jerky dehydrators come in a variety of sizes and styles to suit your needs. Choose from our selection of countertop models or floor-standing units. SALE 36% OFF. Backorder - Ships March 13th.