Hello Everyone!

Discussion in 'Roll Call' started by smokin mississippi lady, Sep 29, 2007.

  1. Hey Ya'll! My name is Tamra and I am new to this Smokin stuff. I was diagnosed with Vertigo a year ago and have had to be on a low sodium diet ever since. Needless to say, I have had to learn how to cook all over again and have become on unofficial nutritionist! LOL! My husband is an avid deer hunter and I look forward to Deer Season because he fills my freezer and we don't have to buy meat for about 8 months of the year. I love deer sausage, but on my low sodium restrictions I can't have it! Stinks! So, we have bought the equipment this year to make our own sausage and that includes a smoker! Woo Hoo! LOL! We have just bought a Masterbuilt Electric Smoker. We got it from Bass Pro and the salesman there had been smoking meat since the 70's and was very helpful in tellin us a mix of woods to use as well as using juices in the water pan for extra flavor. I am here to not only learn more about smoking meat but I am also looking for no sodium rubs, marinades and recipes (for example the stuffed pork loin sounds awesome....has anyone tried to make it low sodium? If you have send me the recipe please!). Well that's about all for now. I look forward to talking to you all at one time or another and I'll be reading the boards! See you online!
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF! Check out the 5 day ecourse, and then the rubs and sauces forum....Hmm seems to me I have heard of some spice combos that make up for ALOT of the salt in a recipe...

    I'll poke about a bit, and I'll wager at least 20 other folks will do the same here!

    Great group of people this place has collected :{)
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Keep on asking those questions, the folks here will keep answering them!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
     
  5. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome to the SMF, I substitute with a light salt in mine but I'm interested in the answers you get
     
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Smokin Mississippi Lady
    Welcome to SMF !!!

    Besides myself, there are quite a few members here that make their own sausage. Personally I make quite a few pounds of deer sausage a year, mostly in November and December. One of SMF's members DeeJayDebi has many recipes available and I think you should be able to make substitutions that will work for you. Here is a link ot her recipe's - http://www.deejayssmokepit.net/Sausa...C-Sausages.pdf Debi is very knowledgable and helpful, she is at a BBQ competition this weekend, but I am sure will be back shortly and may have some suggestions fr you.
     
  8. cheech

    cheech Master of the Pit OTBS Member

    Glad to have you aboard. I also believe that Debi has some good recipes and I know she has a no salt one that she has for brisket. I use this for lots of things. It is made form all powders like garlic, onion, chili, etc
     
  9. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to the SMF family[​IMG]

    Dutch's link didn't work so I fixed it & here it is http://www.smokingmeatforums.com/for...ead.php?t=1256

    Dutch that rub looks great I may have to try it myself.

    Again Welcome Tamra. If you have any questions feel free to ask we love to answer them. You should also check out Jeff's 5-day ecourse lots of good info there[​IMG]
     
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome to the SMF Tamra, glad you found us! You have definitely come to the best place on the net for all things smokin'... have fun!
     
  11. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to smf.
     
  12. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Glad ya found us Tamra and a big welcome to SMF! Hope you enjoy the place as much as we do.
     
  13. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Welcome to the SMF, glad to have you with us Tamra. Lots of friendly people with great ideas to share. As was mentioned Debi has a lot of info when it comes to sausage making. She is at a q competition this weekend, but when she returns I'm sure she'll be able to steer you in the right direction.
     
  14. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Tamra!...Welcome to the SMF!...[​IMG]...Glad to have you Aboard!...
     
  15. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome to the forum Tamra. It is nice to have you join us. There are alot of friendly folks here who are willing to help so feel free to ask questions, share your adventures, and to draw from the tremendous amount of knowledge found here.
     
  16. richtee

    richtee Smoking Guru OTBS Member

    Try here Ms. Tamra
    http://www.lowsodiumcooking.com/Sample/Recipes.htm

    After poking about later in the eve, I found it's a pay site! Not much, 3 bux for a month. But still, I feel I should have mentioned that, so I am. :{) Sure looks to have alot of content tho. Might be worth a month or two. HEY! Maybe your Dr. can prescribe it! ;{)
     
  17. richtee

    richtee Smoking Guru OTBS Member

  18. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Tamra, welcomt to the SMF. I know a little about virtigo, my wife deals with it also. So glad you've joined our membership, there are plenty of friendly experienced smokin' folks who can help you with most any questions. Good luck on your quest.
     
  19. squeezy

    squeezy Master of the Pit OTBS Member

  20. pescadero

    pescadero Smoking Fanatic OTBS Member

    Tamra:

    It looks like you are in good hands and have already received some very good information. Probably nothing more I can add to that.

    But, I can add another hearty welcome!! Nice to have you on board. I know you will enjoy yourself.

    Skip
     

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