low sodium jerky

Discussion in 'Drying/Dehydrating' started by bigbun7474, Dec 27, 2009.

  1. bigbun7474

    bigbun7474 Newbie

    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
     
  2. jon foster

    jon foster Smoke Blower

    I'd be interested to see some recipes too.

    Jon.
     
  3. rbpinney

    rbpinney Newbie

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

  5. 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.
     
  6. floridafox

    floridafox Newbie

    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
     

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