Description
Sun‑dried, salted llama or alpaca meat preserved by the Inca.
Technical
Salt creates a 5–10 % NaCl environment that draws water out of the meat via osmotic dehydration, lowering water activity below 0.6. The low‑temperature solar exposure (20–30 °C) induces protein denaturation and cross‑linking while minimizing Maillard reactions. This stabilizes the protein matrix for long‑term storage.
Science
Primary Reaction
Osmotic dehydration and protein denaturation
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Aroma ()
earthysmokysaltymineralgamey