Does the process behind making meat jerky denature protein?
~Thanks
It’s essentially cooking @ low temp. Dehydration should have nothing to do with denaturing the protein. I guess if standard cooking denatures protein this will also.
As long as you are not using a highly processed brand of jerky it should be fine. Buy good quality stuff that ( it should still look like a slice of meat), not the pureed/formed stuff. Jerky is dried/cured at low temps, around 180f or lower depending on the equipment used.
Why r u worried about denaturing the protein. Cooking and egg denatures its protein structure, thats why it turns white and no longer clear. You still get the protein from it.
-jason