The doc and my "Boss" have cut me off from salt. Since most if not all the rubs have salt in them, what's a man to do? I could drastically reduce the rub but there goes a lot of the flavor. Any suggestions would be appreciated. By the way I posted this topic in the wrong place and think I might have received some "corrections", so I apologize. However if you know where my posting is, I'd appreciate it if you'd let me know as there may be some suggestions I could use.
We do low salt so I hear you. Make your own rubs is the best solution. By trial and error we have found some rubs which don't have as much salt but I haven't run into a no salt rub commercially. I used to make rubs and it was fun. Check out the rub info on this forum, you can get very creative. If you come up with something post it, I'm sure others would be interested.
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Penzeys has some too, they are mixed in this page of salt-free seasonings
There are many things other than foods that contain salt, even some prescription and OTC medications. I did the "no added salt" thing for a while, you eventually get use to less than flavorful food.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Something to remember when looking for no-salt rubs, or mixing them up yourself, is that salt is the only component of a rub that penetrates deeply into the meat - the rest of it is a surface treatment, that only adds flavor if every bite has some of that outside crust on it.
So that may affect the things you want to smoke or grill, and influence you towards "thinner" cuts of meat, which cook quicker, versus big hunks of meat like a Boston butt or brisket, where without salt, there will be little seasoning to them. Of course, with pulled pork, you could add some of your salt free rub when pulling the pork, or experiment with low/no salt bbq sauces as well.
Can you use salt substitutes such as potassium chloride? I remember my folks using that at the table in place of salt, when my dad was told too be on a salt free diet.
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I looked through their website and am not sure anything is fully salt free. They do make a point to say they use LESS salt than other brands, as they start with a savory herb/spice base, and build the rub up from there, whereas most other rubs start with salt as the #1 ingredient on the label.
Same here. One thing I've been playing with is Sous Vide Que. If I can use Sous Vide in place of dry brining, I figure I can cut the sodium content way down...
Tell me more about your SV because I’m not having much luck with it - particularly when it comes to the searing. I over shoot the temp l’ve set as target quickly and big time. And the taste isn’t nearly as good as regular smoking or grilling. That’s the biggest complaint-the taste is not that good.
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There's Nu Salt, which is Potassium Chloride. Good for keeping your Potassium levels up and I don't taste much of a difference, in fact it may be slightly more "salty", I think? Here's a link:
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I haven't crossed that "doctor says no salt" bridge myself yet, so I don't fully understand the real limitations of it. I am wondering, is it truly NO salt? Or is it simply eat less salt, stay within x-amount daily? We of course (as mentioned above) need salt or our bodies don't work properly.
Then, after coming to the conclusion there, factor in how much salt you actually are ingesting with 2 or 3 rib bones. How much salt that you've sprinkled on your meat is actually going in your body at dinner with what you actually put on your plate and eat?
At the standard 1/2 tsp per lb of meat formula, if you eat 1/2lb (8 oz.) meat you are ingesting at the most 1/4 tsp or ~480 mg sodium, surely less if we want to get picky, since some drips out during cooking. Is 480 mg 'added' sodium too much in one day? If not, enjoy your dinner!
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Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
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Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
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Diamond Kosher Salt
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Here's my reasoning. A large salt intake is not likely due to small amounts of Kosher salt showing up on the surface of good BBQ, but rather, it's found in processed foods. For most people, cutting out processed foods and reading the label would be sufficient to counter any health issues. I think for most people it's not the BBQ rub that is causing the problem. It's the other foods we eat that are packed full of sodium. Best wishes to you!
I’m not trying to start a debate, but I’ve long believed salt gets the blame for other culprits. To your point, processed foods, too much sugar, etc. Our body’s need salt, in all its varying forms, it is what we pair with it that is the problem.
Brian, thanks for the reply. I’m not trying to be argumentative. I’m just presenting the point of view that I’m getting from friends and the wife. When they eat my Q or ribs, etc they tell me they get swelling in their legs etc. l am beginning to get an opinion that maybe a little salt may be OK and it’s not a total ban on salt.
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