Water Activity Estimate i
Weigh your meat before and after drying to estimate weight loss, texture, water activity, and storage planning reference.
Added Fat:
0%
~75% water / ~5% fat
Weigh in:
How to use Water Activity Estimate
Weigh before
Record the raw batch weight before drying, using the same unit you will use after drying.
Weigh after
Enter the finished weight after the jerky has cooled and surface moisture has settled.
Review estimate
Compare weight loss, estimated texture, and aw reference before deciding how to package or store.
Use this for repeatability and storage planning, not certification. Salt, sugar, cure, airflow, slice thickness, packaging, and equilibration can all change real water activity.