Calculating Salt/Sugar additions for Mushroom based Jerky
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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