Low Sodium / Minimal Ingredients
hraudsepp last edited by
Hello! Looking for recommendations for a jerky seasoning that is low-sodium and has minimal ingredients. We’re using the Teriyaki right now, and it’s very good, but have had feedback about the sodium content as well as the relatively long ingredient list. Thanks!
Unfortunately we do not offer a low salt jerky seasoning. Salt is almost always the #1 ingredient in seasoning, especially for jerky, because it is used for flavor enhancement and preservation of the meat. If you want something that is less salty though, some of my favorite options are BBQ Jerky Seasoning, Honey Jerky Seasoning, Sweet Teriyaki Jerky Seasoning, or anything else that would be classified as sweet. Many of the sweeter jerky flavorings have the #1 ingredient as sugar and can help with your goal of having something that doesn’t taste as salty. My top choice there would definitely be the BBQ Jerky Seasoning.
Another option to reduce salt or have it taste less salty is to simply use less seasoning too.
As far as options with a cleaner label, some of my favorite options there are Colorado Jerky Seasoning and Pepper & Garlic Jerky Seasoning. I think the Pepper & Garlic Jerky Seasoning tastes the least salty among those options, but salt is the #1 ingredient in both.
You can look through all the jerky seasonings at https://www.waltonsinc.com/seasonings/jerky-seasonings and when you visit a product page, look under the “Additional Info” tab to view ingredient statements for all the various jerky blends. That might help you compare ingredient lists to find one that could best suit your desire for a cleaner label and something with a less salty flavor (and look at the sweet or bbq options for something with more sugar so it’s more of a sweet than salty profile).
Let us know if we can be of more assistance or help you find the direction and flavor profile that best suits your needs!
Just keep in mind why the salt is there. Traditionally used to help dry the meat to store at room temperature. You’d have to move awav from the mixes to minimize the salt content but remember you’ll most likely have to store meat under refrigeration or freeze it. I’d start by looking at some of your favorite mix labels and buy the individual spices, i think Austin has most of them here at Waltons. I like using a wet marinade, start with low sodium beef broth or consumme (think roasted bones with carrots, onion, celery then strain the juice off) it makes a great base. Then i use worchestershire powder, hickory powder, and the rest of the spices to your liking. I also some type of cure agent at add room temp stability. You can add soy sauce, or worchestershire sauce to add salt or add whatever amount of salt you perfer. I like using Kosher salt instead of table salt. You can use worchestershire sauce as your base and dilute it with water as well. While your “working up” your recipe keep it simple use 1 cup(s) for liquids and 1 T or 1 t for dry spices add more or less depending on whether you like garlic, mustard, onion, chili, hickory, cayanne, habanero, chinese 5 spice, or whatever spices you like. We love spicy so primarily use habanero-rich flavor with some heat for example.
Got to keep in mind what was available in 1850 and go from there, i’m not saying don’t take advantage of science, but I’m old school…
hraudsepp last edited by
Austin & Parksider - thank you very much for your responses. We are selling our jerky, and are conscientious about customers needing a low-sodium option, while simultaneously wanting a minimal ingredient label. Anymore, so many consumers are wary of artificial preservatives, but many fail to consider that a product like jerky is most convenient when it is shelf-stable. Thank you again!
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!