Hey, thats a good question, we have a recipe that uese for some time now, works great,
but yes we have salt in it, never tried that salt substitute stuff? again thats artifical crap, like
real thing in my book, unless you battling high blood pressure, just used less or try it with no
salt? just a thought? have a basic recipe, salt, pepper, soy sauce, red pepper, cumin some,
some others, but we cut our meat strips 1/8" to 3/16" thick, it will shrink some, i like it bigger
anyway..... and also, over the years tried many samples, mostly i find most folks over cook
the jerky, i like little chewy, not like crisp bacon.....
"Walk softly and carry a big stick!"