5 pounds of dried pork, how many pounds are left

After drying 5 pounds of fresh pork, there is usually about 1.5 to 2 pounds left. The weight change of dehydrated pork is mainly related to factors such as water evaporation rate, fat content, and drying environment. The moisture content of fresh pork is relatively high, usually around 70%. During the sun drying process, most of the moisture will gradually evaporate, resulting in a significant decrease in weight. Meanwhile, some of the fat in pork may seep out during air drying, further reducing the weight of the finished product. Under traditional air drying techniques, pork will shrink and harden, with a tight texture and a final weight of about one-third to one-fifth of its original weight. If natural drying is used, attention should be paid to avoiding mold growth caused by humid environments. Due to the addition of starch, sugar and other additives, the yield of industrially produced pork jerky may be slightly higher than that of homemade pork. Some special processes such as low-temperature freeze-drying technology can retain more moisture, but it is difficult to achieve at home. If the environmental humidity is too high or the ventilation is insufficient during the drying process, it may cause excessive moisture residue, increase the weight of the finished product, but it is prone to spoilage. Excessive drying can make the meat hard and weigh less than expected.

When making dried pork, choose parts with a high lean meat ratio, remove visible fat, and cut evenly into thin slices. During the drying period, it is necessary to regularly flip it to avoid direct sunlight that can cause the surface to harden too quickly. The finished product should be sealed and moisture-proof for storage. If any odor or mold is found, it should be discarded immediately. Patients with hypertension and kidney disease should control their food intake and avoid excessive salt intake. Suggest pairing with fresh vegetables and fruits to help balance dietary fiber intake.