[fan4ever]

I have a low salt, low sugar, low cal recipe that I've used for a long time now that people love. I have to watch my blood pressure/weight but love jerky so I've played with this recipe over the years.

I can't use Worcestershire or Soy Sauce...way to salty, even the low salt versions.

But I like the tangy that Worcestershire brings...so this is what I do:

I buy London Broil.

I use Trader Joe's No-Fat Balsamic Vinaigrette Dressing and marinade layer by layer in a big bowl overnight. The meat absorbs most of the vinaigrette despite the fact I add A LOT. This replaces the Soy/Worcestershire portion of the recipe.

Then the "sprinkle on" powder of the recipe.

2 Parts Ground Ginger
2 Parts Garlic Powder
0.5 Part Cayenne Powder
1 Part Seasoned Salt
2 Parts Splenda
1 Part Onion Powder
2 Parts Mesquite Powder

Mix all these powders together and sprinkle generously over the meat once it's on the dehydrator tray.

Then I spray mesquite liquid smoke over the powdered meat to the point that the powder is now wet with the liquid smoke.

This recipe HAS to be refrigerated if you make a big batch. Salt helps keep jerky from spoiling and this recipe has very little.

Let me know if anyone has any questions.