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Sodium Percentage in Jerky

post #1 of 3
Thread Starter 

so everyone these days is concerned with sodium content in foods, i was wondering if there was a easy way to measure or guestimate the amount (%) in jerky recipes.

 

For instance the only sodium in mine is from worsty sauce and tender quick....anyone have any methods of measure this or is it impossible without fancy tests?

post #2 of 3

That's a great question. Someone should be along that might be able to answer that. I'm sure there is a formula somewhere.

post #3 of 3

It all depends on how many pounds your making. Remember if you soy it will have salt.

 

IE

 

When i make my backwood hillbilly wet marinade jerky i use 1 cup soy and 2 Tbs salt. This is for 5 lbs of strip jerky.

 

Its easier to add ingredients than it is to take out.

 

 

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