Dianjiang Jerky

Dianjiang Jerky

　　The five-spice spicy jerky produced by Dianjiang County Meat Processing Factory was awarded the Ministry of Commerce's Quality Product Prize in 1984.

　　Features of Dianjiang jerky:

　　The meat aroma lingers long, with a rich aftertaste; salty with a hint of sweetness, chewy and flavorful, intensely savory, yet lean without getting stuck in your teeth.

　　Here’s how to make Dianjiang jerky

　　1. Ingredient selection: Carefully choose lean pork that meets hygiene standards, removing sinews and fat. Cut into chunks weighing around 1 kilogram, wash with clean water to remove blood, then drain and cut along the grain into 3–5 cm rectangular strips.

　　2. Preparation: Boil the non-soluble ingredients from the seasoning mix in the meat juice for about 2 hours, then strain out the solids. Add the soluble ingredients such as sugar, salt, soy sauce, and monosodium glutamate together with the meat strips to the pot. Use high heat to boil for 20–30 minutes, then reduce to low heat and simmer for 1–2 hours until most of the liquid has evaporated, then remove from the heat.

　　3. Drying: Place the meat pieces on drying trays and put them on racks in the drying room at a temperature of 60–80°C. Ensure the trays are not too tightly stacked or overlapping to allow even heat exposure on all sides. The drying time is about 5–8 hours, turning the trays 2–3 times. Once done, you’ll have fragrant jerky.

　　The finished product can be packed in ceramic containers or plastic bags, boxed, and stored in a dry, ventilated, and cool warehouse for 1–3 months.