How much salt is necessary

[crusty ol salt]

as i have grown older i have developed issues with my blood pressure. i love to smoke meats and i am really looking forward to making my own sausage and others things that everone does on here. with that said there seems to be tons of salt used in good number of the recipes out there. which leads me to the question

"how much salt is necessary?" is it just a matter of taste?

thanks for your input...

[Richtee]

Some is required for the curing process, but most of it is flavor. I have seen sausages that go as little as about a teaspoon/Lb... like 4 g or so. You can always do a qwick patty fry for a check before stuffing.

[DangerDan]

there seems to be tons of salt used in good number of the recipes out there. which leads me to the question

"how much salt is necessary?" is it just a matter of taste?

thanks for your input...

On average 2-3% is normal (but not necessary). Salt is an acquired taste. In lowering the amount of salt in your recipes they will eventually start to taste normal to you, just not other folks.

Here is a good read on salt in sausage recipes.
http://www.wedlinydomowe.com/sausage-recipes/secrets

[crusty ol salt]

On average 2.5-3% is normal (but not necessary). Salt is an acquired taste. In lowering the amount of salt in your recipes they will eventually start to taste normal to you, just not other folks.

it funny you say that. deb and i went out with friends the other night and we ordered an appetizers to share. one bite and i could not eat anymore way to much salt. everyone else at the table thought it tasted just fine.

[SmokinLee]

Sorta like milk. Switched a long time ago to 1/2 -1%. Now if you taste a 2% seems like whole milk and whole milk tastes like heavy cream to me

[Kingudaroad]

Time for a new screen name Marcus? Crusty ol Pepper maybe?

[Slanted88]

Here's some recipe idea's that have no salt...(Salt)...I can drop twenty pounds going salt free...I sure like it & time's I don't... BP is fine when i'm off...rise's when i'm on...

http://www.lets-make-sausage.com/low...m-recipes.html

[Richtee]

Time for a new screen name Marcus? Crusty ol Pepper maybe?

Hehehe...

It IS a fact we as Americans eat a crap-load too much salt. I have been trying to wean myself down too. Man, as a kid I ate a TON... used to salt my salads till my lips puckered.

[crusty ol salt]

Time for a new screen name Marcus? Crusty ol Pepper maybe?

thats funny never thought of it that way... the screen name just reminds me of those days of youth that i spent and enjoyed in the navy

has anyone tried a rub with no salt?

[Richtee]

thats funny never thought of it that way... the screen name just reminds me of those days of youth that i spent and enjoyed in the navy

has anyone tried a rub with no salt?

I'll wager ChefRob and the ubiquitous BBQ Derek have input here...

On Edit: Gunny's prolly looking into such stuff... I know Richoso is a proponent, but I think his duties "elsewhere" preclude his regular participation here... sigh.

[Richtee]

aYup, I did. Was pretty good. Needed some salt tho

I said I am WEANING myself... still a junkie...sigh. Can't figger out why I have good BP?

[crusty ol salt]

I know what you mean Rich, Even with my diet it's hard to knock the salt off. And I must or I am back in the hospital. That's why you guys only see me with one Burger or a tiny bit of steak. And so on.

I have a new comp rub with 1 tablespoon of Himalayan salt in it. And most of it is suger and some heat spices.

But the sugar is a special sugar you have to order.

I am right there with you derek, i think my doc wants me to lose a third of my body mass, watch my diet, exercise, and let us not forget caffine... i am sure that i am echoing words that a good number of american males have heard...

I am still in brainstorming over here...

is one type of salt better for you or is one salt more likely to elevate your BP? I know that all salts are not the same by volume or taste. I know wishful thinkin'

[Richtee]

is one type of salt better for you or is one salt more likely to elevate your BP? I know that all salts are not the same by volume or taste. I know wishful thinkin'

I'm not a doctor, never played one on TV and am only pawn in game of life. But...chemically and medically... I believe sodium chloride is sodium chloride, color, place of origin, advertising claims and Jane Fonda aside.

[crusty ol salt]

darn that wishful thinkin'

[Scarbelly]

Rob sent me some of his rub which is very good and it has NO salt in it