Description
Pemmican is preserved by drying meat to low moisture and encasing it in rendered fat.
Technical
Drying reduces water activity below 0.6, inhibiting bacterial growth; smoke adds phenolic compounds such as guaiacol that provide antimicrobial activity; fat packing creates an oxygen‑impermeable barrier that slows lipid oxidation.
Science
Primary Reaction
Dehydration and fat encapsulation reduce water activity and oxygen exposure, extending shelf life
Sensory Profile
Aroma ()
smokyearthysavorynuttydrygameycharredherbalwoodymineral