How to Air Drying

What You Need to Know

Air drying involves the use of low temperatures and low humidity to prevent bacterial growth and promote the formation of a crust on the meat's surface, relying on the principle of desiccation to concentrate flavor and texture.

Key Parameters

Steps

1. 1.

   Bresaola (Italy): Creates concentrated beef flavor and tender texture

2. 2.

   Jinhua ham (China): Develops complex umami compounds through slow drying

3. 3.

   Pastirma (Turkey): Forms characteristic dry crust while preserving interior tenderness

The Science

Primary Reaction

Desiccation

Common Mistakes