The Science
Primary Reaction
Protein denaturation and Maillard reaction
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Key Variables
Water activity (aw) < 0.6pH level < 4.6Temperature < 30°CRelative humidity < 60%Time > 24 hours
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Insufficient drying
Cause: Inadequate sun-drying or low temperature
Fix: Increase drying time or temperature
Over-salting
Cause: Excessive sodium chloride
Fix: Rinse meat with water or reduce salt amount