"Jean B." wrote

> My daughter and I love Asian food. I used to cook it a lot and am getting
> back into that mode. Over the years, I've seen lots of recommendations
> and accumulated a lot of different soy sauces....

I'm slightly swaying back to USA foods, not unusual now that I live here
again vice Japan.

> Actually, too, one reason I want to do this is because of me recent
> experience with the too-salty daging masak bali. I started wondering
> whether some of the components were saltier than what I had used
> before--and brand differences.

It may actually be saltier now (whatever brand that was you used once).

Right now, Don's using the Datu Puti mixed with a little 'sweet brown
vinegar' for a marinade for venison jerky. This is one of the few times the
sweeter Aloha soy would go over well so he added just a touch of sugar to
the mix.

The vinegar BTW is there to break down the meat fibers just a little so you
get a softer jerky. Not much is used. Kinda a 'short glug'. 1 TB maybe?
this to about 1/2 cup of soy and 1 TS sugar.