The salt in the cure inhibits bacterial growth (particularly if the salt is one made for curing, and contains nitrates). So you should be warned that you are trading a few blood pressure points for enhanced risk of foodborne illness. Unfortunately, I think your options are rather limited -- either to keep the salt as-is, or forgo jerky in your diet.
I have to admit that I haven't tried a lot of free-form jerky experiments so take what I say with a grain of salt. (see what I did there?)
Jerky is a double action meat preservation method. You soak the meat with way too much salt and then dehydrate it. Bacteria don't stand a chance. As Alton says in that episode "Club med becomes club dead". Not one of his best puns but it gets the point across.
Salt (or soy sauce, same thing) isn't required for the drying process but it is important for long term preservation. I have seen recipes that try to reduce it but I would never leave it out altogether. I would expect a reduced salt recipe to not have the longevity that most jerky has- If stored in an air tight container it will last nearly forever.
The non-salt ingredients don't really matter as long as they won't oxidize or pick up bad flavors during dehydration. The type of sugar also doesn't matter- although the recipes I prefer don't include any.
I honestly don't know about viscosity- I would expect it to need enough liquid to carry the salt into the meat. That would take some experimenting.
It is very important that there be as little fat as possible. The leaner the meat the better and don't add any to the marinade. Fats will go rancid quite quickly when exposed to so much air.
Lastly- I think I've posted this recipe before as the answer to some other question but it bears repeating. This family recipe is my favorite by far and I use it as a starting point for any experimenting:
Auntie Fern's Beef Jerky
- 3 lbs. deer meat or beef, sliced thin
- 1 T salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 T pepper (I like coarse ground)
- 1/4 c. soy sauce
- 1/3 c. Worcestershire sauce
- 1/3 c. liquid smoke (hickory flavor)
Combine and marinade 12 hours. Drain. Dry.
Best Answer
Just my own opinion but I think if the cuts are made across the grain rather than with the grain it should be fine. With the grain might be tough to chew. There are 2 camps on cutting jerky meats so it really depends on how it was cut.