or Connect
SmokingMeatForums.com › Forums › Preserving Food › Drying/Dehydrating › low sodium jerky
New Posts  All Forums:Forum Nav:

low sodium jerky

post #1 of 6
Thread Starter 
about to start making jerky and am interested in low sodium. is it possible? i've seen sugar curing mentioned somewhere and don't know how i works. i am interested in making a sweet jerky. any info is great, thanks
post #2 of 6

I'd be interested to see some recipes too.

 

Jon.

post #3 of 6
I just picked up some jerky racks for my smoker so I am headed down the same path you are. I have heard of Morton Sugar Cure,but have not found any recipes with it or heard of anyone using it.
post #4 of 6

Morton cures have loads of salt in them. You would be better off using Cure 1 and adjusting your salt content from there.

post #5 of 6
Quote:
Originally Posted by alelover View Post

Morton cures have loads of salt in them. You would be better off using Cure 1 and adjusting your salt content from there.



I have to agree! I bought a bag of Morton's Tender Quick, cause that's what a friend suggested for my first Canadian Bacon, anyway it was WAY too SALTY for us and I've never used it since.

post #6 of 6

Yea, I wonder too!!! :) Im also interested in a salt alternative. Anyone try potassium chloride? It is a salt, but maybe not as problematic as Sodium.

 

I would think it *could* be ok to greatly reduce salt if you are making jerky from whole meats and not ground meats. I do not know for sure though.

 

I would take certain precautions like cooking it in an oven first then moving it over to a dehydrator. Just my opinion and I am just a beginner. ;P

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Drying/Dehydrating
SmokingMeatForums.com › Forums › Preserving Food › Drying/Dehydrating › low sodium jerky