I know I like to watch my salt intake so I have a couple of questions...

1. I am not making a ham. I know some salt is important, but was wondering how much is needed?

2. Been screwing around trying to come up with something I like low sodium wise. Looked through the forums etc. Was wondering if anyone has anything new they'd like to share?

3. Anyone use(d) a low sodium rub from any of the brands on the market?

4. Last one is for Rich, and brother I know you're a good sport any "MODS" on Hunky that might be low sodium?

Hmmm number one confused me - if you are not making a ham, why are you wondering? If in fact you ARE making a ham... you would go with Cure #1 (For a "city" ham) and you would be able to use very little salt in the curing process. I'm afraid the "country" style relies on alot more salt than you'd want.

And the MH rub is pretty low in salt as far as rubs go... but it's made for my by a company and they require a 50 pound minimum order. By percentage, I think the salt is 12.5%. I have hand mixed a batch or three for a friend with no salt, but I don't have the stuff on hand to do so right now.

Guess I dunno what the interest would be, but I could make an order with less salt.

I do always have to add extra salt when I use the MH on stuff I give to other people so I think it's kinda low. I don't eat alot of salt onna count of blood pressure, so MH as is doesn't seem to be a problem.

Maybe in the future Rich you could do a low sodium batch. I don't know what your current area of marketing is, or the shelf life of your product, but it's easy to add in the salt if it doesn't have enough.

My favorite thing about MH is I can ADD to it whether it's brown sugar or salt or anything else for that matter. I do consider it a base, but it's a PERFECT base in that I have never said "I wish it didn't have this" in it.

Just my 2 cents worth. :banana_smiley:

I just had this question on salt asked of me today on the Mad Hunky I used on the pulled pork..... I did respond with "I don't think it has much salt at all, if any"....... After pulling one of the butts, I added a little Kosher salt, probably 1 t to 5-6 lb of PP.... And while I was mixing the salt in, prolly another 2-3 T of Mad Hunky before serving...... It went pretty fast

i make my own rub that has no sugar, little salt but lots of flavor.........

i make my own rub that has no sugar, little salt but lots of flavor.........

We'd like that recipe..or where one could purchase it, Rob

no secrets here...........let me look for it.















if ya sell it i want a cut rich!

No problem Rob :thumb:

here ya go........

chef rob's a/p rub
1 C. Kosher Salt
1 C. Granulated Garlic
1 C. Granulated Onion
1 C. Chili Powder
1 C. Paprika
½ C. Smoked Paprika
½ C. Cumin
½ C. Coarse Black Pepper
¼ C. Ground Rosemary
¼ C. Ground Oregano
¼ C. Ground Thyme
¼ C. Celery Seeds

If you are looking to reduce salt one trick I use to fool the brain is to use dill weed instead of salt. For some reason whenever there is the slightest bit of dill you brain think pickles and pickles are salty so you think you are eatting salt when it is not even there. Try it on some of the things that really want salt like potatoes and veggies. It's even good on meats sprinkle lightly at first and give it a try.

Sooo by my quick calcs... still 12.5% NaCl. Nice looking rub tho... :thumb:

Sooo by my quick calcs... still 12.5% NaCl. Nice looking rub tho... :thumb:

i was thinkin' bout 13ish.......still better than most that start with 20-25%. double the chilli powder and paprika and hell if yer not a wuss toss in 1/2 cup of cayenne........that should bring it down to 10% or so. or just cut the salt down some...........:noidea:

My all time favourite ham cure recipe (as voted by consumers lol) is very low in salt.

Sweetcure

per kg of meat (2.2lb)

15 g salt (include cure 1 in this weight)
30 gms brown sugar
1 tsp coriander seeds
1/2 tsp peppercorns
1/2 tsp garlic powder

Grind to fine powder and use on any kind of pork.

makes a very different flavour, sweet and aromatic rather than salty.

Check out Big Ron's, or Simply Marvelous rubs, they're both MSG free, and low sodium.

Steph @ SM is from my home town of Ventura, so I like to push it, plus it's just plain ole good.

Not sure about The Rub Co. on sodium content, but pretty sure they're MSG free. Oak ridge is another one to look into.

In the next couple of years, we'll prolly see many more low to no sodium options out on the market. More low sodium BBQ sauces will show up soon too.