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Cured and smoked ham "help"

post #1 of 3
Thread Starter 
I have never cured and smoked a ham I want to cure and smoke a low sodium ham but don't know even what cut of meat to buy. Is pork butt good, or is there something better? Low sodium is of most importance. Any help would be greatly appreciated.
post #2 of 3

Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

http://www.smoking-meat.com/smoking-basics-ecourse

http://www.smokingmeatforums.com/t/177452/new-to-smoking-or-have-a-new-smoker

http://www.smokingmeatforums.com/t/178240/smoke-color-chart

http://www.smokingmeatforums.com/t/179426/the-perfect-smoker

post #3 of 3
REMSR, afternoon...... You must be very careful when altering curing recipes...

I looked for substitutes as related to curing meats.... It seems that 2.5% salt (sodium chloride) is about the minimum when striving for "long term" bacterial control... I use 2% but I also add alkaline phosphates which supplement the water holding capacity of the meat.... and long term storage is not a necessity... I use a freezer...

Substituting Potassium Chloride, for part of the salt is possible BUT can provide a metallic taste...

ALSO there are health risks associated with Potassium....

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Josefsen.

Salt stops microorganisms

There are few products on the market these days that depend on salt to stay fresh. We can often compensate for a somewhat reduced salt content by adjusting some of the other parameters that affect a food's storage life.

"However, when we reduce the salt content, it is important that we always bear in mind the possibility that this could result in increased microbial growth. Shortening a product's shelf life is one thing, but it is another matter, and a potentially very serious one, to create a product that permits the growth of pathogenic microorganisms, making it dangerous to eat", says the researcher.
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"Not everyone knows what ratio of sodium is in salt. 1 gram of salt is equivalent to 0.4 grams of sodium, and conversely, 1 gram of sodium is equivalent to 2.5 grams of salt (sodium chloride, abbreviated to NaCl)."

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Salt substitutes are low-sodium table salt alternatives marketed to circumvent the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride[1] while maintaining a similar taste. They usually contain mostly potassium chloride, whose toxicity is approximately equal to that of table salt in a healthy person (the LD50 is about 2.5 g/kg, or approximately 190 g for a person weighing 75 kg). Potassium lactate may also be used to reduce sodium levels in food products. It is commonly used in meat and poultry products.[2] The recommended daily allowance of potassium is higher than that for sodium,[3] yet a typical person consumes less potassium than sodium in a given day.[4] Seaweed granules are also marketed as alternatives to salt. [5]

However, various diseases and medications may decrease the body's excretion of potassium, thereby increasing the risk of potentially fatal hyperkalemia. People with kidney failure, heart failure or diabetes should not use salt substitutes without medical advice. A manufacturer, LoSalt, has issued an advisory statement[6] that people taking the following prescription drugs should not use a salt substitute: amiloride, triamterene, Dytac, captopril & other angiotensin-converting enzyme inhibitors, spironolactone, aldactone, eplerenone, and Inspra.

Hydrolyzed protein[7] or 5'-nucleotides[8] are sometimes added to potassium chloride to improve the flavour of salt substitutes.

Potassium chloride may have a metallic taste to some.[9]

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