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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Controlled thermal dehydration of bison meat to produce jerky with reduced moisture and inhibited microbial growth.
Origin: Indigenous North American peoples (Pre‑colonial to modern) — North America
See full technique reference →The process involves drying bison muscle at 50–70 °C to lower water activity below 0.85, while salt and optional sugar or nitrite reduce water activity and inhibit pathogens. Maillard browning between 140–150 °C contributes to flavor and color, but temperatures above 150 °C risk acrylamide formation and off‑flavors.
Primary Reaction
Thermal dehydration and Maillard browning
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Key Variables