Cold cuts and cured meats
Venison/deer jerky
Parameters
- Sodium
- 2,955 mg
- Salt, derived
- 7.51 %
- Water
- 23.4 g
- Brine concentration
- 24.31 %
- Moisture-protein ratio
- 0.73 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2705915. 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
= 2,955 / 1000 x 2.5420 = 7.512 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 7.512 / (7.512 + 23.4) = 24.308 %
MPR = water % / protein % = 23.4 / 32.2 = 0.726 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 32.2 | g |
| Total fat | 22.4 | g |
| Carbohydrate | 14.7 | g |
| Energy | 398.0 | kcal |
| Water | 23.4 | g |
| Calcium | 18.0 | mg |
| Iron | 4.32 | mg |
| Potassium | 391.0 | mg |
| Sodium | 2,955.0 | mg |
| Cholesterol | 129.0 | mg |
| Saturated fat | 9.60 | 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
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.