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Low Sodium Beef Jerky!

post #1 of 6
Thread Starter 
This may not appeal to everyone, but if your on a low sodium diet, like me PDT_Armataz_01_12.gif, 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 icon_smile.gif. 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.










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






So now that I'm hooked on jerky biggrin.gif. I wanted a little more sweetness to go along with the spicy, so giving it another go icon_smile.gif. 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.










Forgot to take a pic of the spice/cure mix PDT_Armataz_01_23.gif, 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.






Into bags to cure in the fridge for 24hrs.




More tomorrow icon_biggrin.gif
post #2 of 6
They look and sound really good. Thanks for sharing this with us. icon_smile.gif
post #3 of 6
Looks great!
Points for recipes, low sodium, Qview, everything. Nice post. Thanks.
post #4 of 6
looks good!
post #5 of 6
Thread Starter 
Thanks everyone icon_smile.gif.

10lbs of jerky on the smoker. biggrin.gif




More later icon_smile.gif
post #6 of 6
Thread Starter 
Here's the finished jerky, took about 8hrs to finish. Yielded 50% of the wet weight, just under 5lbs.

Nice and spicy, good flavor icon_smile.gif. Just got to learn how to exercise some self control biggrin.gif

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