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I'm in the same boat. Do the salt substitutes give a good outcome?

I have made fresh sausage low salt, an Italian and a maple. Both turned out good.

We are on the same 1500mg diet. Food isn't enjoyable anymore, going out to eat is a disappointment. For jerkey, can you use one of your rubs then dehydrate? Or let the meat sit in the marinade over night, pull it out the next day and pat it dry before you dehydrate? I don't know, I'm just asking.

Hi, I'm new to making jerkey, bologna, and kielbasa. Every recipe I find uses a cure or soy sauce. We are on a low sodium restriction, can you make a bologna or kielbasa without using salt? I understand that salt is a preservative but there has to be a way to omit or cut back on the sodium...