Thank you so much for the recipes ... as soon as we get done with some work around here we're gonna start checking them out ... it is really discouraging to read the sodium stats on the food labels ... crazy ... like 1,000 mgs per serving of a lot of instant stuff. Salt is necessary and good, but give me break.
We use the lowest sodium soy sauce we can buy when making jerky ... easy marinade is 1/3 Wortchestershire [sp?], 1/3 soy, 1/3 Teryaki + rough ground pepper, ginger, ground coffee, cayenne, lemon rinds, orange, etc. ... whatever you like ... soak the thin cut meat (we buy cheap round roast on sale or cut out the fat of any chuck or cheaper roast), slice thin like 1/8 or so inch thick -- sometimes helps to semi freeze the roast so slices can be "shaved" off it)... soak the meatit over night or even for a day and a half ... then put in the dryer ... dry overnight or whatever to the density you want.
Also, getting rid of the artificial sweeteners is on our agenda ... (Laurie has mentioned that issue, I believe)