Description
Sun-drying of game meat at ambient temperatures preserves protein structure while reducing moisture to inhibit microbial growth.
Technical
Water activity is lowered below 0.6, inhibiting mesophilic bacteria. Protein denaturation begins near 60 °C, so drying below 40 °C maintains native structure. The Maillard reaction is negligible below 40 °C, preserving natural flavor.
Science
Primary Reaction
Desiccation leading to reduced water activity
Sensory Profile
Aroma ()
earthysmokygameydrysavoryherbalwoodymineral
Origin & History
Civilization
Plains tribes (Lakota, Cheyenne, etc.)