Description
Elk jerky curing combines salt and nitrite diffusion at refrigerated temperatures with controlled drying to inhibit pathogens and reduce water activity.
Technical
During the 12–24 h refrigerated curing, sodium chloride and sodium nitrite penetrate muscle fibers, lowering osmotic pressure and forming nitrosyl intermediates that inhibit Clostridium botulinum. Subsequent thermal dehydration at 55–65 °C with ≤20 % RH drives water loss, reducing water activity below 0.85 and enabling Maillard reactions that develop characteristic flavor and color.
Science
Primary Reaction
Salt and nitrite diffusion into muscle fibers followed by dehydration reducing water activity
Sensory Profile
Aroma ()
saltysmokymeatynuttyumamiearthygameysavoryspicedwoody