Low Sodium Beef Jerky!

Discussion in 'Making Jerky' started by davenh, Mar 28, 2009.

  1. davenh

    davenh Smoking Fanatic OTBS Member

    This may not appeal to everyone, but if your on a low sodium diet, like me [​IMG], this has about 1/10th the amount of sodium of regular jerky. Maybe 60mg/oz.

    Made up a batch Last week using the recipe below. It actually came out pretty good [​IMG]. Everyone loved it, flavor was very similar to a slim jim snack stick, nice and spicy.

    Here was what I mixed up last week. Used apple wood for smoke, let the smoke go 2.5hrs. Smoker temp was 125.

    Cure mix recipe for 7.5lbs of beef (Top Round).

    1.5 level tsp - Prague Powder #1
    7.5 tsp - Onion Powder
    7.5 tsp - Granulated Garlic
    10 Tbsp - Brown Sugar
    5 Tbsp - AlsoSalt (salt substitute, nice salt taste) (potassium instead of sodium)
    1 Tbsp - Ground Ginger
    2 packets - HerbOx No Sodium Beef Bullion
    3.5 tsp - Red Pepper (Cayenne)
    7 tsp - Coarse Ground Black Pepper
    2 Tbsp - Ms Dash Original Blend
    Enough red wine to make a slurry.

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    Managed to save this for myself after neighbors, family and co-workers got at it :).

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    So now that I'm hooked on jerky [​IMG]. I wanted a little more sweetness to go along with the spicy, so giving it another go [​IMG]. Here's what I tossed together.

    Cure mix recipe for 10lbs of beef (Eye Round).

    2 level tsp - Prague Powder #1
    10 tsp - Onion Powder
    10 tsp - Granulated Garlic
    9 Tbsp - Brown Sugar
    8 Tbsp - AlsoSalt (salt substitute, nice salty taste)
    2 Tbsp - Ground Ginger
    3 packets - HerbOx No Sodium Beef Bullion
    4 tsp - Red Pepper (Cayenne)
    10 tsp - Coarse Ground Black Pepper
    3 Tbsp - Ms Dash Original Blend
    8 Tbsp - Honey
    2 Tbsp - Molasses
    Enough apple juice (maybe 1/2 Cup) to make a pancake batter consistency.

    Hoping the honey, molasses and ginger give it a little teriyaki like flavor.


    Two eye rounds (10lbs of meat trimmed and sliced). Like using the eye round, perfect for against the grain slicing.


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    Forgot to take a pic of the spice/cure mix [​IMG], but here's the meat coated in the mixture. I used a large roaster pan to mix the meat and spice, making sure everything was evenly coated.


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    Into bags to cure in the fridge for 24hrs.

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    More tomorrow [​IMG]
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    They look and sound really good. Thanks for sharing this with us. [​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great!
    Points for recipes, low sodium, Qview, everything. Nice post. Thanks.
     
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    looks good!
     
  5. davenh

    davenh Smoking Fanatic OTBS Member

    Thanks everyone [​IMG].

    10lbs of jerky on the smoker. [​IMG]

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    More later [​IMG]
     
  6. davenh

    davenh Smoking Fanatic OTBS Member

    Here's the finished jerky, took about 8hrs to finish. Yielded 50% of the wet weight, just under 5lbs.

    Nice and spicy, good flavor [​IMG]. Just got to learn how to exercise some self control [​IMG]

    [​IMG]
     

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