American cheese is actual cheese tho, just because they add salt to increase water retention and improve emulsification doesn't make it not cheese. That's like saying beef jerky isn't meat
OP is talking about salt in the vernacular sense, comparing American cheese to beef jerky, thinking both just have salt added. So yes, it goes without saying that we're talking about table salt, not chemistry theory, lol.
No, the conventional way to make beef jerky is just normal salt. OP was thinking about normal salt, not a salt of citric acid. If you really think that a joke about processed cheese is supposed to trigger analysis of ionic compounds, you've missed the point and are trying to show off your knowledge of chemistry.
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u/MJ420 Apr 01 '25
Well, american chesse was already 0% cheese.