Ginger Garlic & Soy - Lower Sodium, No Sugar

[Pork Belly]

Five pounds beef or venison cut into jerky strips.
1/3 cup Kosher salt
2/3 cup Splenda Brown Sugar Substitute
2/3 cup of soy sauce
1 Tsp Curing Salt
1 Tablespoon Each; Garlic & Ginger Powder

Mix all ingredients in large bowel. Store in air tight container for at least 24 hours before smoking. I smoked at 125 with sugar maple.

Overall great subtle flavor. This jerky is for a week long ATV camping trip in Nevada, I wanted the flavors to be light and the salt to be low so we would not need to drink heavily. The only water there will be is what we carry in. The switch to fake sugar is because I am a recently diagnosed Type 2 diabetic.

Overall a success everyone that has tried it likes it. I did 20 pounds total.

 

[Durangosmoker]

Thanks for the sugar free recipe.  I'm with you on that one, so spend lots of time trying to decide whether to adapt a regular recipe or just skip it. 2 questions, though:
1) did you use low sodium Soy Sauce or regular?
2) What cut of meat did you use?

Thanks.

 

[Pork Belly]

I used regular soy but would have preferred low but I'm trying to finish off a gallon of regular.

The meat was brisket, not my ideal choice but it was free. Sysco delivered two cases of brisket that were 5-7 pound average not 15-17lb my boss ordered. He got a credit for the money spent and got to keep the meat. I made a good bit of corned beef http://smokinitforums.com/index.php?topic=1808.15 with my usual recipe and a bunch of jerky.