What You Need to Know
The process combines salt brining (lowering water activity below 0.85) with convective solar heating (25–35 °C) to remove moisture, concentrating proteins and generating Maillard reaction products that contribute flavor. Reduced water activity (0.4–0.5) and mildly acidic pH (≈5.5–6.0) inhibit mesophilic and pathogenic bacteria, extending shelf life to weeks.
Steps
- 1.
Pemmican (Plains tribes): Provides shelf-stable protein base for fat-and-berry mixture
- 2.
Biltong (South Africa): Adapted technique using vinegar marinade before air drying
- 3.
Charqui (Andean civilizations): Similar sun-dried meat preservation method using llama/alpaca
The Science
Primary Reaction
Water removal (dehydration) and protein denaturation with Maillard browning