I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the smoke nuances, and 2) I have a friend who needs to taste them side by side so I plan on doing this with one batch mesquite smoked and one batch hickory smoked.
My normal recipe calls for 1/2cup soy sauce per 2lb beef. My soy sauce bottle says 15ml=.960g sodium Assuming nearly water density of 1ml = 1g, that's 6.4% sodium. Online shows salt is 40% sodium, so my math gives 2.4g salt in 15ml of soy sauce. 236.5ml per cup would be 18.92g per half/cup water.
So 1) is that right. and 2) Is that actually "the whole story". Is that enough salt without all of the other seasonings (worcestershire, which I'm sure adds more salt, plus spices and such) to aid the preservation? Or is it going to be too much salt without all of the other flavors to offset it?
Or would I be better off just enthusiastically salting the individual slices for a "dry brine" like I do a brisket or something?