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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sun-drying of game meat at ambient temperatures preserves protein structure while reducing moisture to inhibit microbial growth.
Origin: Plains tribes (Lakota, Cheyenne, etc.) (Traditional/Pre-Colonial) — Great Plains, North America
See full technique reference →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.
Primary Reaction
Desiccation leading to reduced water activity
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