Jerky Lab Report
In the lab conducted on jerky production, meat products were manipulated into jerky
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.
To make meat products into jerky products you will need both equipment and
You will first need a
grinder, horizontal mixer, freezer, slicer, smokehouse, and
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