How to make jerky at home: Hot topics on the Internet in the past 10 days and homemade tips
Recently, as the craze for home-cooked food continues to heat up, homemade jerky has become a hot topic on social platforms. This article will combine the hot content on the Internet in the past 10 days to provide you with a detailed guide to making jerky at home, along with hot topic data analysis.
1. Data on hot topics related to jerky in the past 10 days
| Ranking | hot topics | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | Making jerky in air fryer | 28.5 | Douyin/Xiaohongshu |
| 2 | Low-fat chicken breast jerky | 19.2 | Station B/Weibo |
| 3 | Homemade meat jerky for pets | 15.7 | Zhihu/Douban |
| 4 | How to preserve beef jerky | 12.3 | Baidu/Xia Kitchen |
| 5 | Southeast Asian style jerky | 9.8 | Instagram/YouTube |
2. Complete guide to making jerky at home
1. Preparation of basic raw materials
• Ingredients: beef/chicken breast/pork (500g)
• Marinade: 3 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp sugar, 1/2 tbsp allspice powder
• Optional ingredients: honey, chili powder, curry powder, etc.
2. Detailed explanation of production steps
| steps | Operational points | time |
|---|---|---|
| 1. Preprocessing | Cut into 0.5cm thick slices along the grain and soak in cold water for 1 hour to remove the blood. | 60 minutes |
| 2. Pickle | Mix all seasonings, refrigerate and marinate for ≥4 hours | 4-12 hours |
| 3. Drying | Oven 70℃ hot air circulation/air fryer 80℃ | 3-5 hours |
| 4. Save | Vacuum packaging or sealed jar + desiccant | - |
3. Comparison of parameters of different equipment
| Device type | temperature setting | Time consuming | Finished product features |
|---|---|---|---|
| traditional oven | 70-80℃ | 4-6 hours | Dry evenly |
| air fryer | 80℃ | 2-3 hours | Crispy on the outside and tender on the inside |
| food dryer | 65℃ | 6-8 hours | Professional quality |
3. Answers to popular questions
Q: How to judge whether the jerky is finished?
A: Qualified jerky should meet:
1. Will not break when bent at 90 degrees
2. No visible moisture in the center
3. The surface is uniformly dark
Q: Why is my jerky hard?
A: Common reasons include:
• The temperature is too high (>85℃)
• The slices are too thin (<0.3cm)
• Drying time is too long
4. Recommended innovative flavors
Based on recent hot trends, it is recommended to try:
•Korean hot sauce flavor: Add Korean hot sauce + pear juice
•honey lemon flavor: Honey+lemon juice+rosemary
•Sand tea flavor：Minnan Shacha Sauce + Garlic Powder
5. Nutritional data reference
| Types of jerky | Calories (kcal/100g) | Protein(g) | Fat(g) |
|---|---|---|---|
| traditional beef jerky | 315 | 45 | 12 |
| Low-fat chicken breast jerky | 165 | 33 | 2 |
| Plant protein meat jerky | 280 | 25 | 15 |
By combining the latest hot spots with traditional techniques, homemade jerky can not only meet personalized taste needs, but also ensure the safety of ingredients. It is recommended that when making for the first time, you can test a small batch first, record the parameters of each link, and gradually adjust to the ideal state. Feel free to share your creative recipes and finished product photos!
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