Thanks for sharing Foam!
That's the same problems I've been having with my tries at low/no sodium jerky. I have used a lot of different spices and other things and it always comes out very bland and the texture is just not right. Just like you I have started to believe that salt is necessary for the flavors to penetrate and to make the texture correct.
We never know unless we try, right? So thanks for trying this!
That's the same problems I've been having with my tries at low/no sodium jerky. I have used a lot of different spices and other things and it always comes out very bland and the texture is just not right. Just like you I have started to believe that salt is necessary for the flavors to penetrate and to make the texture correct.
We never know unless we try, right? So thanks for trying this!