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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sun‑dried jerky is made by curing thin strips of meat with salt or brine and then drying them in direct sunlight at 30–35 °C for 3–5 days until moisture drops below 20 % (a_w ≈ 0.6).
Origin: Indigenous peoples of North America (pre‑colonial) — Great Plains, Southwest, Pacific Northwest
See full technique reference →The low‑temperature dehydration causes protein denaturation and limited Maillard browning, preserving amino‑acid integrity while creating a chewy texture. Salt and, in some traditions, lactic‑acid fermentation lower pH, further inhibiting spoilage organisms. The process reduces water activity below the threshold for bacterial growth, ensuring long‑term safety.
Primary Reaction
dehydration, protein denaturation, limited Maillard browning
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