Yes and yes, but the second yes is mainly because of the fact that I've added so many damn trays. Out of the box at five trays, there wasn't a ton of variation from the top to the bottom. It's only "supposed" to be rated for 13 trays, but I like to live dangerously.
Almost all recipes that I've tried use soy sauce as the primary ingredient - it serves the same purpose.
Yeah I’m struggling to cut my salt intake. So I would probably consume more dehydrated meats and fish. I don’t want all that extra salt
If you google "low sodium beef jerky recipe", you get about a half million hits. The salt (IMHO, but I'm certainly no expert) is more needed for people who make jerky and want to store it for long periods of time at room temperature. My jerky is all consumed within a week of making it (and stored in the fridge), so the curing/salt process isn't needed.
That’s what I’ve been reading. I was also attempting to locate a starting point with the beebers here with what they have tried and liked with low salt alternatives.
I have made plain, no marinade, just beef, jerky before. It was "ok", wouldn't make it again, but it was edible.
Worcestershire Sauce, garlic powder, onion powder and a splash of maple syrup. Or a mix of Worcestershire and low sodium soy.
My friend in Canada sent me pic of jerky they sell. Not those little strips in a bag we get here but a fkn slab the size of your chest. Said they have beef, elk, deer, moose, bear... Fk. Canada ain't so bad.
I've been really into chicken jerky lately. 90% as good (not going to pretend like beef jerky isn't marginally better) for 20% of the hassle (can cut up 20 pounds of chicken in 20 minutes). I'm currently eating a habanero teriyaki batch that came out fantastic.
Nice to know 'cause I"ll be making jerky soon. Is that called 'jerk'n'? LOL. I like jerky b/c high protein/lower carb. I did a little research lately. I'm just using my oven. It's gas anyways. Then I realized, not only is it convection oven- like a turbo, but it has a 'dehydrate setting too!! So OP, Jerky ain't dead!
Curing salt is not the same as salt-cured. Soy sauce typically does not have sodium nitrite/nitrate. Most recipes for beef jerky do not use curing salt.
This thread, as a chef is making my head spin with all the wrong answers and clueless advice over 5 pages. It's just dried meat
Back home there was an ancient german hillbilly that made that. Pricey and a tough dude to deal with but worth it.
