Hmm, so you’re saying using cure in ground jerky may not be enough for safety, that a high salt content is needed as well? I’m not shooting for "shelf stable at room temp for six months, " as I keep jerky in the fridge or frozen. I’ll check out those videos for sure. I made a recent batch of teriyaki jerky that was real good, mostly I think because I extruded it a little thicker and didn’t cook it bone hard.
Making Sausage/jerky for someone on Chemo.
-
My family loves my homemade jerky and sausage. Unfortunately, my youngest son has been very ill for 5 years and he can not have any “processed” foods or sodium. So I have not made any. I have some angry boys as I have been substituting homemade kale chips and salt-free snacks.
There are several occasions where we just need some quick or snack foods while traveling back and forth to the doctor/hospital. Venison jerky would be an awesome snack.
My question is, can I make sausage and or jerky (that tastes good) without salt or preservatives? It is eaten quickly in my home so preservation is not really an issue. If so, does anyone gave any ideas or recipes?
Thank you all
-
Mulberrylane First of all, we’ll pray everything goes well with your son, that has got to be incredibly hard, glad you have what sounds like a tight family to help!
Second, we could come up with sausages and recipes without any preservatives but salt is the tough one. Salt plays such a key roll in sausage and even jerky that I don’t think that there is a way to eliminate it completely. Is there a % per serving that is acceptable or does it truly need to be salt-free?
Do the boys like heat? It seems like to me that the easiest way to work around low sodium but still provide taste would be to add some heat. What about sugar? Is that okay and if you want that restricted please let me know how many grams per serving of sugar is acceptable.
I’ll run this by our application specialist and Austin and I will have a talk to see what we can come up with!
Stay strong and god bless!
-
Thank you for your response. I think a very low sodium recipe would be acceptable. Yes, my boys love spicy heat and as of now, no restrictions on sugar.
Thank you!
-
Mulberrylane Okay, give me a few days and I will see what I can come up with! The fact that we don’t need to worry about shelf life too much will help for sure!
-
Thank you. I truly appreciate your time.
-
I seem to have a problem going off topic but many prayers are headed your way.
-
You all rock! Thank you so much!
-
Mulberrylane Real maple syrup adds a great flavor to sausage and jerky and is a great substitute for sugar if sugar is ok to eat. Prayers are with you.
-
Jonathon I found one that was pineapple juice, I didn’t care for it but other people liked it. Unfortunately I deleted it because I didn’t like it, maybe someone else knows it.
-
Mulberrylane this is a good example of how much wantons pays attention to what their customers have to say , and are willing to help !
-
This post is deleted! -
Just an awesome f***m. Thank you all! for your input. I truly appreciate it.
-
Mulberrylane
There’s that word again. F***m, argh. More like “community” here. All the best to you and your family. -
PapaSop I am so sorry. “Community” Thank you. I’m not used to having support. It has just been me and my kids since my youngest got sick. Long story, almost 3 decades of marriage ended over his sickness. So, doing my best. Not sure how to speak to people without being yelled at. I apologize. There was no disrespect intended.
-
Mulberrylane I’d just go with sliced venison or beef, cut across the grain and make a marinade with low sodium beef broth and whatever spices he likes/can have. Marinade it for a day or two and put it in the oven on 200F until it’s cooked. I personally use consomme as my base, I like the flavor-it has more of a earthy flavor than just the beef stock.
-
Mulberrylane
Lol. None taken. I guess to many “forums” over the years have ticked me off. Never seem to get answers. This place is different. All is good.
-
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
you can always substitute celery juice for the preservative and something like Benson’s Table Tasty salt substitute for some flavoring.
-
Thank you all for your ideas, input, and suggestions. I appreciate your comments.
-
Mulberrylane I’ve got some ideas, I will make a larger post tomorrow and we will work on doing some testing to see how my ideas come out but a completed video probably won’t be out for a few weeks. I have some good flavor profiles in mind and I think the way we are planning on processing will mitigate the low sodium but you never REALLY know until you try it!
-
Thank you. This truly is a community. For the first time in a very long time, I have tears of happiness and not of sadness. Thank you all so much.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
