Hi folks,
I am trying to make beef jerky with out using soy sauce or Worshestershire sauce. I want to make a dry rub or possibly use a little water in the marinade to distribute it better. I have been making jerky for a very long time and I have several home made recipes that friends and family love but I need to figure out how to do it with out the soy. I am worried about the percentage of salt to meat that I need to make jerky that wont kill someone. I never use nitrates and would like to continue that way.
As always, any and all suggestions are greatly appreciated.
Thanks for reading my thread.
I am trying to make beef jerky with out using soy sauce or Worshestershire sauce. I want to make a dry rub or possibly use a little water in the marinade to distribute it better. I have been making jerky for a very long time and I have several home made recipes that friends and family love but I need to figure out how to do it with out the soy. I am worried about the percentage of salt to meat that I need to make jerky that wont kill someone. I never use nitrates and would like to continue that way.
As always, any and all suggestions are greatly appreciated.
Thanks for reading my thread.