JerkyLabReport - Meat Technology Jerky Lab Report Lacey...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Meat Technology Jerky Lab Report Lacey Rabalais Introduction : In the lab conducted on jerky production, meat products were manipulated into jerky products. The overall purpose of the lab was to explore the influence of using whole muscle or comminuted meat to make jerky. First we had to prepare the whole muscle. Then we trimmed the meat, mixed the ingredients, placed meat into the smokehouse, and then let the meat dry and smoke until it becomes jerky. The instructions should be followed very carefully because the smallest mistake could ruin the entire production of the jerky. Methodology : To make meat products into jerky products you will need both equipment and ingredients. You will first need a grinder, horizontal mixer, freezer, slicer, smokehouse, and trays. The ingredients needed are meat block, salt, black pepper, red pepper, allspice, garlic powder, curing salt, soy sauce, liquid smoke, accent, onion powder, Worcestershire sauce, white pepper, cumin, and lemon pepper. With the products that we made, not every “batch” included
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 2

JerkyLabReport - Meat Technology Jerky Lab Report Lacey...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online