Cold cuts and cured meats
Pork jerky
Parameters
- Sodium
- 1,810 mg
- Salt, derived
- 4.60 %
- Water
- 22.9 g
- Brine concentration
- 16.74 %
- Moisture-protein ratio
- 0.65 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2705865. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 1,810 / 1000 x 2.5420 = 4.601 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 4.601 / (4.601 + 22.9) = 16.736 %
MPR = water % / protein % = 22.9 / 35.0 = 0.654 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 35.0 | g |
| Total fat | 24.7 | g |
| Carbohydrate | 9.73 | g |
| Energy | 412.0 | kcal |
| Water | 22.9 | g |
| Calcium | 39.0 | mg |
| Iron | 2.45 | mg |
| Potassium | 426.0 | mg |
| Sodium | 1,810.0 | mg |
| Cholesterol | 137.0 | mg |
| Saturated fat | 9.19 | g |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
- Pork bacon, smoked or cured, cooked
- Pork bacon, smoked or cured, reduced sodium, cooked
- Pork sausage
- Pork sausage rice links, brown and serve, cooked
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.