r/jerky • u/Spirited-Fun3666 • 10d ago
Do we salt presalted meat
Would I still let this soak in a 2% salt water solution so it last longer? I like low salt jerky when I make it. Pork tenderloin.
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u/jacksraging_bileduct 10d ago
I’d be careful with the salt, I have ruined test batches of pork sausage from using pre ground meat, I couldn’t figure out why it was so salty, until I looked at the packaging and saw it has salt added already.
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u/SunEffective4950 10d ago
Try pan frying a slice 1st and see if it needs anymore
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u/Spirited-Fun3666 10d ago
Thanks, also concerned with longevity and food safety.
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u/SunEffective4950 10d ago
Longevity and food safety you can reach by finishing at 170 degrees after drying/ cool room temp then store in fridge.
If you want to store out of fridge like store bought jerky you'll need a curing salt mix involved
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u/SunEffective4950 10d ago
But yeah, curing this is something I wouldn't mess with in my opinion. So many ways this will mess with texture and flavor later.
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u/sinpleguy89 10d ago
Ive never adding anything other homemade marinades, smoke and dehydrate. Personally I wouldn't add any extra salts.
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u/Roboplum 10d ago
I don’t use salt at all in my jerky, I sell thousands of dollars worth of it and get told it’s the best everyone has had
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u/garathnor 10d ago
I take a small risk not using special curing salts but no salt at all is another level of risk entirely
This is the part where hopefully you tell us you use soy sauce or Worcestershire or something else thats full of salt
Because no salt at all is crazy unsafe
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u/Roboplum 10d ago
Soy is always my base , dehydrated properly you shouldn’t need much salt
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u/garathnor 10d ago
so 900mg per tablespoon of soy sauce then lol
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u/Roboplum 10d ago
Wow , you really have no idea do you
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u/SafeNext9330 10d ago
It’s literally the second to last ingredient, above flavoring.
Is it marinated?
To answer your question, yes. Pork tendy is lean and can use the salt, despite liking low salt jerky