Hi all,
We've just got ourselves a dehydrator, and we're interested in making jerky.
The instructions in the booklet that came with the dehydrator say you should
include 2 teaspoons of salt per kilo of meat in any marinade.
If I'm using a marinade that includes soy sauce, what's the best way to
calculate how much salt it includes? Web searches say that soy sauce
contains 20% - 25% salt, but is that by weight or volume? And anyway, are
the 2 teaspoons of salt you need to include flat teaspoons or rounded
teaspoons?
Any advice greatly appreciated!
Thanks,
Liz

Liz wrote:
> Hi all,
> We've just got ourselves a dehydrator, and we're interested in making jerky.
> The instructions in the booklet that came with the dehydrator say you should
> include 2 teaspoons of salt per kilo of meat in any marinade.
> If I'm using a marinade that includes soy sauce, what's the best way to
> calculate how much salt it includes? Web searches say that soy sauce
> contains 20% - 25% salt, but is that by weight or volume? And anyway, are
> the 2 teaspoons of salt you need to include flat teaspoons or rounded
> teaspoons?
> Any advice greatly appreciated!
> Thanks,
> Liz
>
>

I use a level teaspoon of salt per pound of meat, so 2 heaping teaspoons
per kilogram is about the same (as long as it's not heaping very much.)

The density of salt is 2.17 g/cm3, and the density of water is 1 g/cm3, so
salt is about twice as heavy as water. I'd guess the 25% you quoted is by
weight, but I don't know. I think you'd be better off calculating from the
grams of sodium per tablespoon on the nutritional label, because the sodium
content of soy sauce can vary quite a bit from one brand to the next.

I just use salt in my beef jerky. I'm making jerky right now to take to
the inlaws next week.

Best regards,
Bob

Hope someone can help...I've lost my recipe for margarita jelly and I've
promised some as Christmas gifts. Did a google seach and none showed up.

Kacey
--
Outgoing messages checked with Norton Antivirus 2003.

"Liz" > wrote in message
...
> Hi all,
> We've just got ourselves a dehydrator, and we're interested in making
jerky.
> The instructions in the booklet that came with the dehydrator say you
should
> include 2 teaspoons of salt per kilo of meat in any marinade.
> If I'm using a marinade that includes soy sauce, what's the best way to
> calculate how much salt it includes? Web searches say that soy sauce
> contains 20% - 25% salt, but is that by weight or volume? And anyway, are
> the 2 teaspoons of salt you need to include flat teaspoons or rounded
> teaspoons?
> Any advice greatly appreciated!
> Thanks,

Well I don't put salt in my jerky marinade. I do however use a lot of soy
sauce. I put other things in to my own taste ie brown sugar, garlic etc

Ophelia

"Ophelia" > wrote:

> Well I don't put salt in my jerky marinade. I do however use a lot of soy
> sauce. I put other things in to my own taste ie brown sugar, garlic etc

Soy sauce, red wine, honey and a touch of toasted sesame oil. Salt?
Never used it. I've never had it last long enough to go bad. Which
reminds me, I should make some soon. :-)

Cheat. Go to Walmart in the food dehydrator section and pick up a box
of Jamacan Jerky Sesoning Mix.

Merry Christmas

Craig


On Fri, 19 Dec 2003 01:04:08 GMT, "Liz" > wrote:

>Hi all,
>We've just got ourselves a dehydrator, and we're interested in making jerky.
>The instructions in the booklet that came with the dehydrator say you should
>include 2 teaspoons of salt per kilo of meat in any marinade.
>If I'm using a marinade that includes soy sauce, what's the best way to
>calculate how much salt it includes? Web searches say that soy sauce
>contains 20% - 25% salt, but is that by weight or volume? And anyway, are
>the 2 teaspoons of salt you need to include flat teaspoons or rounded
>teaspoons?
>Any advice greatly appreciated!
>Thanks,
>Liz
>
>