Description
Mongolian air‑dried mutton is a traditional preservation method that uses ambient heat, wind, and salt to dehydrate thinly sliced mutton over several days.
Technical
During drying, water evaporates from the meat surface while salt draws moisture out via osmosis, limiting microbial growth. Protein denaturation is minimal because temperatures stay below 40 °C, preserving the native secondary structure. The low temperature also restricts Maillard browning, maintaining the meat’s natural flavor profile.
Science
Primary Reaction
Water evaporation and salt‑induced osmotic dehydration
Sensory Profile
Aroma ()
earthysmokysaltyfreshgameymineralgrassy
Origin & History
Civilization
Mongolian nomadic herding communities