Description
A dry‑cured, high‑fat, high‑protein food made from dried bison meat, rendered fat, and berries.
Technical
Drying reduces moisture below 10 %, lowering water activity and inhibiting microbial growth. Salt curing (2–3 % w/w) creates a hypertonic environment that further suppresses bacteria and fungi via osmotic dehydration. Rendered fat provides a lipid barrier while berries contribute phenolic antioxidants that scavenge free radicals and delay lipid oxidation.
Science
Primary Reaction
osmotic dehydration (salt curing) with minimal Maillard activity
Sensory Profile
Aroma ()
nuttyfruitysmokyearthygameycaramelizedherbal
Origin & History
Civilization
Plains tribes (e.g., Lakota, Cheyenne)