Duck is easier to store after drying and tastes good. The Baixin duck dryer can be divided into multiple drying stages to dry fresh ducks at medium and low temperatures so that the ducks can be dried better. Dried duck will not change any of its nutritional value. The smell of duck is preserved and the taste is better. Duck dryer is also suitable for other meat products, such as pork jerky, chicken jerky, fish jerky, salmon jerky, etc.

Wash the duck, remove the hair and internal organs, and then marinate.

Take out the marinated duck meat, wash it with 40°C water, then spread the duck body into a fan shape with a bamboo stick and hang it to dry.

First set the drying temperature at 45~50°C, dry for 6 hours, then take it out to 15°C cold air to cool for 5-8 hours, and then dry again at 45~50°C. About 19 hours in total.

Different duck thickness will have different dehydrating times. The dried duck slices will regain moisture when they are in direct contact with the air, so a sealed package is required. If you use vacuum packaging, you can better preserve the color and aroma of duck slices.