Description
Traditional smoke‑drying of beef jerky on mesquite combines low‑temperature thermal dehydration with the antimicrobial and flavor‑enhancing properties of mesquite phenolics.
Technical
During smoking, phenolic compounds such as guaiacol and syringol penetrate the meat, acting as natural antimicrobials that reduce microbial load. The moderate heat (60–80 °C) causes protein denaturation and collagen cross‑linking, which firm up the texture while preserving moisture at 20–30 % to inhibit bacterial growth. The slow, low‑temperature process also allows Maillard reactions to develop subtle sweet and savory notes without excessive browning.
Science
Primary Reaction
thermal dehydration + protein denaturation + collagen cross‑linking + phenolic antimicrobial action
Sensory Profile
Aroma ()