Description
Sun‑dried jerky is made by curing thin strips of meat with salt or brine and then drying them in direct sunlight at 30–35 °C for 3–5 days until moisture drops below 20 % (a_w ≈ 0.6).
Technical
The low‑temperature dehydration causes protein denaturation and limited Maillard browning, preserving amino‑acid integrity while creating a chewy texture. Salt and, in some traditions, lactic‑acid fermentation lower pH, further inhibiting spoilage organisms. The process reduces water activity below the threshold for bacterial growth, ensuring long‑term safety.
Science
Primary Reaction
dehydration, protein denaturation, limited Maillard browning
Sensory Profile
Aroma ()
earthysmokysaltydried meatsavory
Origin & History
Civilization
Indigenous peoples of North America
Era