I never use any soy sauce when making beef jerky. I use scotch, with lots of garlic minced with it, plus seasonings--coarse black pepper, seasoned salt, crushed red chile. Jerky doesn't have to be coated with a saline solution. I usually moisten the strips of beef in the garlic seasoned scotch, then sprinkle slices with pepper, salt and lots of chile after they are spread out.

From: "Eeyore"
Posted By:"Eeyore"
Post Date: Sun, 4 Jan 1998