PURPOSE: A manufacturing method of tender jerky is provided to improve the shelf life by aging mixed ground meat of ground cuttlefish and ground beef or pork, mixing with a curing solution, and dry-treating at a low temperature. CONSTITUTION: 20-80 wt% of ground beef or pork is added to 20 wt% of ground cuttlefish and homogenized to a mixed ground meat, and the mixed ground meat is aged at a temperature of 0-5°；C for 36-48 hours. 15 parts by weight of a curing solution composition, 3 parts by weight of a seasoning extract, and 2 parts by weight of a functional additive composition are added to 100 parts by weight of the aged mixed ground meat, homogenously dispersed, and remained in a stationary state while maintaining the temperature at 0-5°；C for 4-5 hours. A tender jerky composition is molded in a predetermined shape. The molded product is added into a vacuum dryer and dried at 30°；C for 1 hour, at 50°；C for 1 hour, and at 70°；C for 360 minutes to dry the product until the water content is 40-50 wt%. The dried molded product is smoke-processed at a temperature of 60°；C using a hot smoking method for 3-4 hours to have a water content of 30-40 wt%. The smoke-processed jerky is vacuum wrapped.본 발명은 오징어(생오징어, 반건오징어 포함) 분쇄물과 우육 또는 돈육분쇄물의 혼합육 분쇄물을 저온에서 숙성시키고 숙성된 혼합육분쇄물 100중량부에 염지액조성물 15중량부, 양념추출액조성물 3중량부, 기능성첨가물 2중량부를 첨가 연육포조성물을 조성하여 4~5시간 정치하여 혼합육 조직에 각 조성물을 침투시킨후 연육포조성물을 일정형태로 성형하고 이 성형물을 감압건조기에 투입하여 30℃에서 1시간, 50℃에서 1시간, 70℃에서 30분간 건조처리하여 수분함량 40~50%의 상태에서 온훈법으로 온도 60℃에서 3~4시간 훈제처리 하므로서 수분함량 30~40%로 유지된 성형물을 진공포장해서 되는 오징어 및 육류를 이용한 연육포의 제조방법에 관한 것이다.
