Dave in AZ thanks Dave. I wasn’t thinking past the cook to 165. I think I’ll try some on the next batch. So many things to try to keep straight I’m so glad we got a place to discuss things without someone getting offended. Tks brother.
??? New tender jerky ingredient substitute?
Fractured Fitness PK100 Team Blue Michigan Sous Vide Dry Cured Sausage last edited by
I reckon this to be a curiosity question. In the latest method, Jonathan recommend 18% by weight liquid low sodium soy sauce. I was wondering if you could use the same volume of Worcestershire sauce instead of low sodium soy sauce. Worcestershire already has around 70% less sodium than soy sauce. I’ve generally preferred Worcestershire over soy for taste. Is there a special “tenderizer” property that soy sauce is bringing, or just a better taste profile than using 18% water.
Thank you for your time and guidance.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
Fractured Fitness Yup, Worcestershire sauce shoud work as well. We went with Low Sodium Soy Sauce in the end but we considered both and went with soy sauce mostly based on availability. It is going to do the same thing as the soy sauce, let us know how it turns out!
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!