Ok, I’ll admit it, I’ve been watching YouTube videos of various Jerky making methods.
A lot of people are just throwing their Jerky in the dehydrator and letting it go. I’m not a super Germa-phobe but, I also don’t want to risk illness. Dehydration is good for preservation but, how “dry is dry” and how warm did it get?
Assuming your Jerky doesn’t start in the oven, will pink salt make it shelf-stable for a long period of time? Or put another way, I don’t want to eat all my Jerky in a week or store it in the refrigerator. My marinades include a good amount of salt but, how much salt do I really have and how much do I really need?
My thought process is that the salt included in Soy Sauce and most commercial BBQ Sauces is probably a good start and fine for Jerky consumed quickly and not exposed to heat in a lunchbox at work or in a bag left in the center console of the car or forgotten in a backpack tossed behind the seat or in the trunk for a few days (like a 3-day weekend or after work on Friday).
I know I should be fine with just salt but, I also don’t want to over salt (table salt) my Jerky. A little Pink Salt mixed into a marinade should really extend the safe shelf life of Jerky. Am I on the right track or, is this novice Jerky maker lost in the YouTube weeds?