1. Preparing the Meat
It is recommended to use lean meat only. You’d better choose beef, buffalo, goat and certain game meats. It also applies to the meat of livestock used in certain areas for meat production, like camels or yaks.
Please notice that pork is not suitable, although it is from very lean muscle parts. Because pork contains lots of inter muscular and mostly invisible intramuscular fat, which is prone to oxidation and hence becomes quickly rancid.
2. Slice the Meat
The thickness of the meat strips will make a difference in drying effect. Slice meat no thicker than ¼ inch. Trim and put away all fat from meat because it becomes rancid quickly.
3.Meat Drying
Put meat slice on the drying belt and turn on the microwave drying machine. By microwave energy permeation, the meat inner moisture quickly been heated and gasified, forming a strong outward diffusion situation, to make the moisture extremely quickly spread to the surface, then dry the material quickly.

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