Anyone use a good no sodium brine/marinade/injection?

[floridasmoke1]

Been doing a lot of simple chicken breasts on the smoker lately. Have to keep my diet in check and also limit sodium.

By definition, you can’t really brine without salt. So I guess brining is out.

Anybody have a good marinade with little to no sodium?

Or an injection? Broth and spices?

These will go on the smoker, not grilled.

 

[Fueling Around]

I use a homemade jerk rub that has a bit of added salts and no sugars.
The recipe base comes from Chef JimmyJ (RIP) in this thread

Another jerk fail...

Through my meat smoking endeavors, Jamaican jerk style cooking continues to be my white whale. The few times I’ve had the opportunity to eat jerk style food, it’s been just about the tastiest bbq I’ve ever had, but I just can’t seem to come even close to replicating it at home. I’ve tried jerk...

www.smokingmeatforums.com

I substitute a couple tablespoons of coconut aminos for the 1/4 cup soy sauce (540 mg sodium versus 3,680 mg). I leave out the molasses. My last batch had 8 ripe Scotch Bonnet peppers. A batch is enough to do up to 3 dozen (split) breasts or thighs, preferably skin on.

If you're on a low sodium diet make sure to drop the sugars, too.

 

[zwiller]

Have not tried it yet but always wanted to try potassium chloride (KCl) in place of salt. It is commonly known as NuSalt or Morton's Salt Substitute. Not only is it no sodium but contains K which is good for you with that condition. Na needs to bind with K to get out of your system.

 

[SmokyMose]

I've been using the Potassium Chloride ( I like Morton's) for a while now in most things that call for salt.
It's fine for something like a marinade or bread recipe where all you're looking for is salty flavor. I've even been using it in conjunction with Kosher for sausage to get my 1% and have had decent results.
Most Soy Sauce makers have a "lower sodium" option.