I’m curious what jerky seasonings should be using water and which ones shouldn’t. Maybe they all are, but that’s why I’m asking. I noticed the pepper and garlic lists water on the bag but I believe the bold does not. Is there a table or list anywhere showing what seasonings should be using water vs which are dry marinades?

Just looking for a little input. I usually make brats at a ratio of 1.5 lbs venison, 1 pound pork and 0.325 lbs pork fat. However, pork fat has been harder to come by this year and I’m looking for other options. Specifically, are their any additives that I could mix with straight venison and seasoning to help with the moisture content enough to make an ‘enjoyable’ edible product?