I was wondering if it is all right to use soy sauce as a marinade, seeing as how it is difficult to know how much is actually absorbed. I have been making beef jerky and using it as a high protein,low carb snack. I use an artificial sweetener instead of sugar but didn't think soy sauce had any carbs. I wonder if this is keeping me out of ketosis, because I eat a lot during the day.( My ketosticks never show anything, but I seem to be losing bodyfat) I also have been marinating my meats in soy sauce base. Thanks---Rob

I can't answer your question, but could you tell me how you make your jerky? Do you cut the strips of meat and weigh them before or after drying, and what cuts of meat do you use? What kind of dehydrator? Thanks.

What I use is sirloin tip, because for me ( I'm a butcher) it's the least expensive. I can seam out the best pieces, then slice it on a deli slicer. You can also use top round( without the lifter) or what people sometimes call a butterball or london broil. I don't weigh the meat, or anything else on my diet( probably should though). I also bought an Excalibur dehydrator, the biggest one they make. Pretty expensive but I can fit about 8 lbs of meat in there, which produces 3 lbs net when finished( takes about 5-6 hours). People love my jerky, but I don't know what recipe to use if I take out the soy sauce. Hope this helps ----Raw

I just looked at my store bought soy sauce, and it has 1g of carb per tablespoon.

I guess it depends on how much soy sauce you use, and how much gets absorbed by the meat. And how much meat you eat over the course of the day.