Beef Jerky Marinade

[AFI82]

I've found recipes a plenty for beef jerky. Most involving worchestshire, soy sauce, onion/garlic powder, salt, and liquid smoke in varying degrees.

What about store-bought liquid grilling marinades though? I usually just make jerky with ground turkey and spice packets purchased online. These come with a packet of spices and a hefty portion of salt. Can I just mix a pound of ground turkey with say 4-6 tablespoons of grilling marinade and stir it up? I think this would be far easier, and much cheaper, than buying spice mixes.

Also, is there any downside to not putting in salt? I know the salt helps to dehydrate it, but could I just cook it longer in place of adding salt?

[eastcoastsurfer]

I'm not a jerky master, but I think salt is required for the curing. Actually, it acts a preservative.

• Salt not only helps pull moisture from the meat, it also acts as a preservative. Jerky using salt will have an appreciably longer shelf-life than that without. In general, using 1 teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky.

• Salted jerky is generally brined in a solution using 2-1/2 cups pickling salt per 3 quarts of water, plus any optional herbs and spices. After 1 to 2 days, remove from brine, pat dry, and proceed with drying.

• Most salted jerky can be stored in the refrigerator or freezer for 2 to 3 months. Any longer and it deteriorates. Unsalted jerky should be refrigerated and used within 2 weeks.

BTW, I have a friend who hunts and makes venison jerky. Very tasty for any of you hunters out there.

[FrisArvz]

I usually use either soy sauce or oyster sauce for marinade.