METHOD FOR MANUFACTURING SEMI-DRIED JERKY BY RESTRUCTURED PORK AND BEEF

摘要

A method for preparing semi-dried jerky by mixing and reconstituting pork and beef is provided to enable the use of meat without fibrous tissues such as hind legs of pork and an aitchbone of beef, thereby reducing the production cost, and to adjust the size and ingredients of a jerky product easily. A method for preparing semi-dried jerky by mixing and reconstituting pork and beef comprises the steps of: mixing 80~100% of pork and 0~20% of beef, dividing the pork and beef into ground meat and bound meat, and then mixing 80~95% of ground meat and 5~20% of bound meat; adding jerky seasonings to the mixture; filling a casing with the seasoned meat; and drying the meat. In the mixing step, hand mixing is performed, followed by tumbling. Salt and phosphate are separately added to the bound meat before mixing it to the ground meat. The casing is selected from cellulose casing, collagen casing, and the entrails of a sheep.