Just wondering if some soy sauce, teriyaki sauce or Worcestershire and the likes will (alter the efficiency of) my dry cure for jerky.
We all know not to use the iodized salt for cure mix . What about the addition of these products that find their way into the jerky recipes? Do manufacturers use iodized salt? Does that effect the process at all when we add in those things?
Kind of wonder about that.
I didn't really care about putting this in any special area of the Forum.
More like a topic to just chat about. Thanks!
Info about types of salt used in the manufacturing of condiments and other processed foods is none to abundant I have found
We all know not to use the iodized salt for cure mix . What about the addition of these products that find their way into the jerky recipes? Do manufacturers use iodized salt? Does that effect the process at all when we add in those things?
Kind of wonder about that.
I didn't really care about putting this in any special area of the Forum.
More like a topic to just chat about. Thanks!
Info about types of salt used in the manufacturing of condiments and other processed foods is none to abundant I have found
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