Description
Salt-induced osmotic dehydration combined with smoke antimicrobial effects preserves lean meat.
Technical
Sodium chloride disrupts microbial cells via osmosis while smoke compounds like phenols and formaldehyde inhibit bacterial growth. Myoglobin oxidation gives characteristic dark color.
Culinary Significance
Creates shelf-stable protein source with concentrated umami flavor and chewy texture.
Science
Primary Reaction
Maillard reaction (secondary to dehydration)
Parameters
Temperature
52°C optimal
40°C to 70°C range
Time
8 hours
4 hours – 15 hours
Equipment
Dehydrator with precise temp controlCold smoke generatorCuring racks (stainless steel)