( Salt, Sugar, Sauerkraut Type Flavor (Salt, Natural Flavors, Canola Oil), Natural Thousand Island Dressing Type Flavor (Sugar, Natural Flavor [Contains Canola Oil], Maltodextrin, Nonfat Dry Milk, Tapioca Starch, Spice (Mustard), Modified Food Starch, Autolyzed Yeast Extract, Vinegar Solids, Gum Arabic), Corned Beef Type Flavor (Maltodextrin, Autolyzed Yeast Extract, Natural Flavors, Garlic Powder), Sodium Phosphate (6.3%), Spices (Including Whole Caraway Seed), Garlic Powder. Contains: Milk)

So, that would be interesting. It is designed to be a cured sausage seasoning so the salt level is already pretty high. Normally a jerky seasoning is light compared to a sausage seasoning because it is supposed to be a topically applied seasoning and because you are generally seasoning a meat block that is going to lose around 50% of its green weight during cooking/smoking, dehydrating to make it jerky.

I’d imagine not cutting it backl somewhat could give you an overly salty product, but I have never tried it so I can’t give you a % to cut it down by, sorry! A suggestion would be to do a very small batch and cut the amount of seasoning per lb by 25% or so, see how you like it and go from there.