Pork jerky is rich in nutrition, has a long storage time, and is easy to carry. It is loved by people all over the world and is a natural snack food. The Baixin pork dryer can be divided into multiple drying stages to dry fresh pork at medium and low temperatures to make the pork drier. Dried pork will not change any of its nutritional value. The aroma of the pork is preserved and the taste is better.

Put the pork pieces into a slicer or manually slice them, and the thickness of the meat pieces should be controlled at about 1 cm.

Put the pork slices one by one on the tray, and then put them in the drying room.

Dry the pork with Baixin dryer. Set the drying temperature to 55°C-60°C, and the humidity to 10%. After about 10 hours, the pork will be dehydrated.

Different pork thickness will have different dehydrating times. The dried pork 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 pork slices.