??? New tender jerky ingredient substitute?

  • PK100 Team Blue

    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.

  • Team Blue Admin Walton's Employee Power User

    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!

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics