Making jerkies less salty

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So yesterday I made my first ever home-made jerky. It tastes great (I suppose I followed a good recipe).

However, it is quite salty. I thought I didn't use a lot of salt, but I did use a lot of soy sauce.

I heard that the saltiness is important for curing the food. What should I do then?

saltmarinadejerky


Best Answer

You can also crust the meat with salt, removing the crust after dehydrating (or smoking). The goal is to

  • pull the moisture out, and
  • to season

Note that traditionally, some bacons and hams are preserved by burying the meat in coarse salt, then hanging + smoking. You can jerk in the same manner, by using salt to pull out the moisture, then remove from the salt (or remove the surface salt) and dehydrate. The trick is in balancing the need to remove the moisture, and the desired flavour.



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Quick Answer about "Making jerkies less salty"

Try using low-sodium soy sauce, or possibly teriyaki sauce instead. You might also try reducing the amount of salt but increasing the curing time.

What do I do if my biltong is too salty?

So why is your beef jerky so salty? Your beef jerky is too salt because you either used way too much salt in your cure/marinade or let the jerky marinade for far too long while making it.

Why is my jerky too salty?

Dilute: If you are making a sauce that seems way too salty, dilute it with water, stock or more of the main ingredient. For example, if you are making a tomato sauce that is too salty, pop in another jar of tomatoes and then add in small amounts of the other ingredients, minus the salt, to fix it up.

How do you make marinade less salty?

To fix over-salted meats, just give them a quick rinse under running water, and pat them dry with a paper towel when you're done. You can also leach the salt out of salt pork or bacon that you find too salty by soaking it in water for at least two hours before you serve it.


Low Sodium Jerky \u0026 Nuts



More answers regarding making jerkies less salty

Answer 2

Try using low-sodium soy sauce, or possibly teriyaki sauce instead. You might also try reducing the amount of salt but increasing the curing time.

Answer 3

I haven't tried it yet, but someone suggested dicing potato and putting it in with the marinde. I'm not sure if its the starch from the potato or the absorbtion that does it.

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