Calculating Salt/Sugar additions for Mushroom based Jerky

Calculating Salt/Sugar additions for Mushroom based Jerky - Person Using a Calculator

I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to.

What salt and sugar content should I be aiming for to maximize moisture (avoiding a rock hard mushroom cracker) and stay under the .85 water activity level?

My understanding is that salt and sugar both lower water activity but I have not been able to pin down a specific formula or method of determining how much of either is sufficient outside of sending it off to a lab. Thanks in advance.






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step 2 mushroom jerky




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