GalvanAP One of the biggest advantages to a tumbler with jerky is that it doesn’t need to be held overnight, it can go right to the smoker. This is because all (or most at least) of the nitrite has been picked up. So, if you had a ton of water left over after tumbling then you’d probably want to hold it still, but in general, you should have very little liquid left and you should be good to go right to the smoker!
??? 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!