Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited
??? New tender jerky ingredient substitute?
I reckon this to be a curiosity question. In the latest method, Jonathan recommend 18% by weight liquid low sodium soy sauce. I was wondering if you could use the same volume of Worcestershire sauce instead of low sodium soy sauce. Worcestershire already has around 70% less sodium than soy sauce. I’ve generally preferred Worcestershire over soy for taste. Is there a special “tenderizer” property that soy sauce is bringing, or just a better taste profile than using 18% water.
Thank you for your time and guidance.
Fractured Fitness Yup, Worcestershire sauce shoud work as well. We went with Low Sodium Soy Sauce in the end but we considered both and went with soy sauce mostly based on availability. It is going to do the same thing as the soy sauce, let us know how it turns out!