Teriyaki jerky seasoning too salty
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I recently made some Teriyaki jerky using the Walton’s seasoning. 5 pounds. Using the conversion chart I used 1/2 cup plus 4 tablespoons plus 1 teaspoon of seasoning. Then 1 1/4 teaspoons sure cure. Nothing else. It was so salty I had to throw it out. Not just my opinion on the salt. 3 other folks said the same thing when they tried it.
I have had great success with other seasonings. Not sure why this turned out so bad.
Has anyone else had this problem with the Teriyaki jerky seasoning?
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I am not going so far as to say that the volume vs weight measurements are the actual source of rebranch salt issues, but I personally stay away from volume measurements on all dry ingredients these days.
It might be interesting to take some of the remaining seasoning and do a small split batch with half volume measurements and the other half by weight. That assumes he has the scale with the capability to measure the amounts needed. Even a reloading scale.
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I recently made some Teriyaki jerky using the Walton’s seasoning. 5 pounds. Using the conversion chart I used 1/2 cup plus 4 tablespoons plus 1 teaspoon of seasoning. Then 1 1/4 teaspoons sure cure. Nothing else. It was so salty I had to throw it out. Not just my opinion on the salt. 3 other folks said the same thing when they tried it.
I have had great success with other seasonings. Not sure why this turned out so bad.
Has anyone else had this problem with the Teriyaki jerky seasoning?
rebranch so to just throw my .02 in, I went through and made sure calculations were correct for the jerky seasoning you used which they were and I will add to that. As others have said weighing is much better than hand measurements. If you have a scale these are the weights in grams which is what you will want - seasoning for a 5lb batch, 3.8 ounces=107.728 grams and sure cure .2 ounces = 5.67 grams. One thing I’m not sure on is if measurements should change from whole muscle jerky vs restructured jerky which is just simply ground meat that is made into strips using a jerky gun which looks like a full tube caulk gun. I do not recommend using a reloading scale as processhead touched on as I found no measurements in ounces to grains. Grains and grams are different weight measures. I watched a couple videos, one from Hi Mountain and the one from Walton’s. Waltons used water for an overnight soak and Hi Mountain did not for an overnight rest both refrigerated obviously. I would go by what the directions on the bag of the seasoning says per the manufacturer but remember we are trying to remove or suppress the water by dehydration and/or sugar content to eliminate bacterial growth.
I also went through and read the reviews of the seasoning you used and there were a few reports of over saltiness that they had. As well as kind of bland with not enough teriyaki flavor as well as others surprised of the amount of heat they were not expecting.
I hope you find a solution to have a better outcome, it’s rather disappointing throwing good meat and hard earned money in the trash. I’ve been there done that numerous times. Mostly my error but some seasoning issues as well.
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rebranch so to just throw my .02 in, I went through and made sure calculations were correct for the jerky seasoning you used which they were and I will add to that. As others have said weighing is much better than hand measurements. If you have a scale these are the weights in grams which is what you will want - seasoning for a 5lb batch, 3.8 ounces=107.728 grams and sure cure .2 ounces = 5.67 grams. One thing I’m not sure on is if measurements should change from whole muscle jerky vs restructured jerky which is just simply ground meat that is made into strips using a jerky gun which looks like a full tube caulk gun. I do not recommend using a reloading scale as processhead touched on as I found no measurements in ounces to grains. Grains and grams are different weight measures. I watched a couple videos, one from Hi Mountain and the one from Walton’s. Waltons used water for an overnight soak and Hi Mountain did not for an overnight rest both refrigerated obviously. I would go by what the directions on the bag of the seasoning says per the manufacturer but remember we are trying to remove or suppress the water by dehydration and/or sugar content to eliminate bacterial growth.
I also went through and read the reviews of the seasoning you used and there were a few reports of over saltiness that they had. As well as kind of bland with not enough teriyaki flavor as well as others surprised of the amount of heat they were not expecting.
I hope you find a solution to have a better outcome, it’s rather disappointing throwing good meat and hard earned money in the trash. I’ve been there done that numerous times. Mostly my error but some seasoning issues as well.
twilliams That’s a really nice and lot of work you did. I’m very interested and will be watching the teriyaki spices. I had 4 families of relatives over today, they all had my venison beef snack sticks which were Willie’s seasoning. They all liked, but wished they were teriyaki I think. I myself love the Willie’s mix, it is exactly what I think of as a meat stick, so I was surprised that almost all of them commented I should make teriyaki ones.
Now I’m wondering how folks felt the Mandarin and the Sweet teriyaki blends stacked up against the regular teriyaki, for folks that have made 2 or 3 of the versions. And will also have to search to see how much of the jerky seasoning they used in snack sticks to get the right salt in the more water sticks. I always forget just mixing a bit and cooking to taste it is good, but I will have to use a really accurate scale if I do that small amount.
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I made some sticks last year that I used Tamari powder. My son has wheat alergy and most teriyaki seasonings use soy sauce which has wheat products. The powder tasted fairly salty so I cut back on the salt to about1.25% and brown sugar along with cure and the tang of EC. Turned out pretty close to what I felt a teriyaki stick should be.
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I made some sticks last year that I used Tamari powder. My son has wheat alergy and most teriyaki seasonings use soy sauce which has wheat products. The powder tasted fairly salty so I cut back on the salt to about1.25% and brown sugar along with cure and the tang of EC. Turned out pretty close to what I felt a teriyaki stick should be.
samspade that’s good info. It must be very hard for you cooking, you have to really pay a lot of attention to product labels and even extrapolate a bit to be sure you know what is going into your stuff to protect your family’s health. I can barely imagine. My daughter has a no-gluten friend, and even with that being on most package fronts now, it is still hard to be sure when she comes over for dinner!
My wife is at the edge of reducing her sodium, or having to start high blood pressure medication, so I am trying to pay attention to all the salt/ sodium I’m putting in food, using lemons and acid when I can to still keep flavor. I’m making a lot of food with less salt and letting family add it at plate, but that doesn’t work great meat products where you need the salt to modify proteins.
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twilliams That’s a really nice and lot of work you did. I’m very interested and will be watching the teriyaki spices. I had 4 families of relatives over today, they all had my venison beef snack sticks which were Willie’s seasoning. They all liked, but wished they were teriyaki I think. I myself love the Willie’s mix, it is exactly what I think of as a meat stick, so I was surprised that almost all of them commented I should make teriyaki ones.
Now I’m wondering how folks felt the Mandarin and the Sweet teriyaki blends stacked up against the regular teriyaki, for folks that have made 2 or 3 of the versions. And will also have to search to see how much of the jerky seasoning they used in snack sticks to get the right salt in the more water sticks. I always forget just mixing a bit and cooking to taste it is good, but I will have to use a really accurate scale if I do that small amount.
Dave in AZ I put quite a bit of faith in written and score reviews in all seasonings and products. Then make a determination if I want to try it. I am not a huge teriyaki guy. Even in Chinese or Japanese foods. My wife loves it so I do it for her. I have only done mandarin teriyaki so I cant give a comparison review of the ones you are interested in. The reviews on the teriyaki folks said that if you want more of a teriyaki flavor to go with the sweet teriyaki.
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Dave in AZ I put quite a bit of faith in written and score reviews in all seasonings and products. Then make a determination if I want to try it. I am not a huge teriyaki guy. Even in Chinese or Japanese foods. My wife loves it so I do it for her. I have only done mandarin teriyaki so I cant give a comparison review of the ones you are interested in. The reviews on the teriyaki folks said that if you want more of a teriyaki flavor to go with the sweet teriyaki.
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rebranch my recommendation would be to use an accurate scale. A scale will keep you accurate.
The cure 1 is a little high, 1/4 tsp, IMHO. Dave in AZ makes some good points along with Deepwoodsbutcher and processhead. Did you shake up/mix the spice bag to counteract any settling? Just my thoughts. -
I like this label because it tells me everything I need to know for a perfect salami -
Best way is to not use a chart. Just do the math. I know you can do it, but a quick review for everyone and Jonathon did a video on this too:
Look at how much meat the package is for, say 25lbs. Now get a ratio using hiw much meat you’re doing, 5 lbs: 5/25 or 1/5 or 0.2. Now just multiply the seasoning bag total by that to get amount, and use a scale to weigh it. So for mandarin teriyaki, 2.375 lbs per 25 lbs, x0.2 = 0.475 lbs or 7.6 oz.Dave in AZ Can I say more! Get a scale & do the math, that is always your best bet.
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