I successfully made Jerky using the equilibrium calculator posted by the awesome members of this site. I see that soy sauce is listed as 6% sodium in those calculators. My question is how do you find the sodium content in terms of % that can be used in these calculators? If i google 'sodium content in soy sauce' I get nutritional labels with various amounts like 39%, but that is the percentage of the recommended daily value, but not the actual sodium content. We like to use Yoshidas Terriyaki sauce in our jerky and I'd like to be able to calculate its sodium content in place of some of the Worcestershire and soy sauce. Does anyone know how I do this? Essentially i'd like to be able to find the % sodium for various ingredients
How to calculate sodium for equilibrium brine
- Thread starter mbartole
- Start date
Pork Belly
Moderator
I would save the EQ calculations for Charcuterie Projects. Jerky is pretty simple, make it taste good and add some Cure#1.
Jerky Brine:
Step 1. Dump all things you think are tasty into a bowl. Stick finger in the mix and taste it. If it is overly salty to taste, add some beer, honey or other flavorful ingredient to temper the salt content.
Step 2. Weigh meat strips, add 1 Teaspoon of Cure #1 for every 5lbs of meat to the brine and mix.
Step 3. Add meat strips to brine and let sit overnight. Mix it around a few times to insure all meat gets equal coverage.
Step. 4. Shake off excess brine and lay meat on racks to smoke at a low temp with the jerky fan. 100F makes great jerky but I imagine the Bella and the Fan would make outstanding Jerky.
Jerky Brine:
Step 1. Dump all things you think are tasty into a bowl. Stick finger in the mix and taste it. If it is overly salty to taste, add some beer, honey or other flavorful ingredient to temper the salt content.
Step 2. Weigh meat strips, add 1 Teaspoon of Cure #1 for every 5lbs of meat to the brine and mix.
Step 3. Add meat strips to brine and let sit overnight. Mix it around a few times to insure all meat gets equal coverage.
Step. 4. Shake off excess brine and lay meat on racks to smoke at a low temp with the jerky fan. 100F makes great jerky but I imagine the Bella and the Fan would make outstanding Jerky.
Lonzinomaker
Member
I use to lay jerky flat on the racks, but now hang. I think the drying is more even, and I can get more in that way.
I got some 14 in stainless steel skewers from Amazon (get the ones with a twist towards one end, they are easier to pick up). I can get 7# of strips on one rack in my #3. And if I needed to, could do a second rack. The pic shows some laying on rack, those were from a small test batch.
I got some 14 in stainless steel skewers from Amazon (get the ones with a twist towards one end, they are easier to pick up). I can get 7# of strips on one rack in my #3. And if I needed to, could do a second rack. The pic shows some laying on rack, those were from a small test batch.
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ReliableRick
New member
Pork Belly said:
Hi Brian. How do you calculate the liquid ratio? Does it matter? No one ever seems to mention it. My plan was to use ziplock bags and enough liquid to cover the meat.
Do you use 100F for your smoking temp?
Pork Belly
Moderator
I have never considered the "liquid ratio" other than to observe if there is enough to cover the meat. Don't overthink it. Make it taste good, add the cure #1, soak the meat then gently dry it.
ReliableRick
New member
Will do. I am setting up the brine thursday for a saturday smoke. I'll post it in the jerky forum when I'm done.
