What You Need to Know
Tannins from the bark bind to meat proteins, forming protein‑tannin complexes that lower water activity and pH to about 5.0, inhibiting Clostridium botulinum. Phenolic compounds from the bark act as antioxidants, slowing lipid oxidation and imparting a characteristic smoky‑woody flavor. The process combines a salted brine soak with weeks of bark‑chip smoking at controlled temperature and humidity.
The Science
Primary Reaction
protein‑tannin complexation and phenolic antioxidant activity during low‑temperature smoking