
To meet Lunar New Year holiday demand, a jerky shop with a history of more than 30 years hired 10 extra staff working in shifts, allowing the shop to handle orders without rest. In addition to regular jerky, the shop is selling an ingot-shaped jerky that has been very popular for its unique design and flavor.
Each strip of this jerky is expertly marinated in soy sauce and honey. This ingot-shaped piece is a little spicy and seasoned with pepper.
After being pickled and dried, the jerky is cut into strips by a machine.
With practiced hands, staff then line up the jerky and put it through an oven at over 200 degrees, giving it a rich, roasted flavor.
Huang Hsien-chih
Jerky entrepreneur
The meat is all pork from the hind legs because the hind leg has less connective tissue, so it holds its shape better when roasted.
This special Lunar New Year jerky, shaped like a gold ingot, is moister. The oven conveyer belt is slowed down so that the jerky is roasted slowly, locking in the juices. It’s ready when it sizzles and the fat dances on the surface.
Huang Hsien-chih
Jerky entrepreneur
The temperature and speed for roasting the jerky depends on its thickness and shape, as well as its moisture level. Or, for example, the temperature that day also has an impact.
After it’s roasted, the jerky cools off in front of a fan. There are lots of orders for the Lunar New Year, but the jerky can’t be packaged and sent until it cools down.
Huang Hsien-chih
Jerky entrepreneur
The cost for handling sales increased by about 20 times compared with normal. In terms of staffing, we hire some part-time staff to help, adding around a dozen more people.
The price of pork itself has risen by about NT$10 per kg leading up to the Lunar New Year. But thankfully, this jerky business signed a long-term contract with a butcher, reducing the impact of inflation and rising prices.
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#jerky #beefjerky #porkjerky #LunarNewYear #holidaysales #ingot #sales
過年應景的肉乾,有30多年老店,為了應付過年訂單,增加10多個人手,輪班不休息,除了一般肉乾,還有元寶形狀的肉乾,造型獨特討喜,更受歡迎。至於味道如何一起去品嚐。
一條條肉乾,充滿醬油和蜜汁香甜,還有元寶形狀的肉乾,吃來微辣,帶有濃濃胡椒香。
經過醃漬、乾燥的肉乾,經過機器切成一條條...
工作人員抓起一把送上熱風烤箱,200多度高溫,激發的梅納反應,讓肉乾多了焦香。
[[業者 黃憲智]]
“肉都是用豬的後腿肉,因為後腿肉它的筋膜比較少,那在烤起來它比較不會變形”
外型彷彿元寶的肉乾,元寶肉乾,水分比較多,要把輸送帶調慢,慢慢烘烤才能鎖住肉汁,烤到吱吱作響,油脂彷彿在表面跳舞,才能出爐。
[[業者 黃憲智]]
“(烤肉乾)溫度跟速度的調整,隨著肉乾不同的厚度跟形狀,水分也有影響,或者是比如像,今天的天氣的溫度高低,也是有影響”
剛吹完熱風的肉乾,還要用吹風扇降溫,因為過年前訂單增加,肉乾冷卻,才能趕快包裝出貨。
[[業者 黃憲智]]
“那業績成本大概成長20倍,比平常,那人員的編制上,我們會請一些計時人員來協助幫忙,大概增加十幾個”
不過,豬肉過年前,一公斤漲了10塊錢,為了避免價格波動,老闆和肉商簽定長期約,降低物價影響。
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