'Country Cousin' breakfast sausage

[TeeZee]

Hi, I'm wondering if you worked around to these salt levels gradually, and now like them, or have always been low salt? My wife and I are both reducing salt to help blood pressure, wondering if I will grow more used to it, or always want the salt.

If you haven't already, look into Redmond salt. I do use the regular canning/pickling type in my sausage but Redmond (Utah) is a 'sweeter' tasting salt with a naturally balanced mineral content. I use it for everything else, might as well in sausage too.

 

[chef k-dude]

Your body, your choice of course, but I learned years ago that salt is not the main driver of hypertension. Blood pressure may rise temporarily if consuming a lot of salt at once, but the body processes salt away pretty quickly. There are a lot of people out there eating bland food for no good reason...this is my opinion. I choose what I listen to with my doctor and do my own research. They are not always right on everything, they have to follow AMA/CDC guidelines (now that the government tells them how to practice medicine) and I do not 100% trust either. My doctor has never discussed salt with me however, and I take a BP med.

Here's an article to ponder

High blood pressure: Sodium may not be the culprit

Over recent years, salt has been labelled as a hypertension-causing monster. A new study asks whether this accusation might be somewhat overblown.

www.medicalnewstoday.com

 

[TeeZee]

Your body, your choice of course, but I learned years ago that salt is not the main driver of hypertension. Blood pressure may rise temporarily if consuming a lot of salt at once, but the body processes salt away pretty quickly. There are a lot of people out there eating bland food for no good reason...this is my opinion. I choose what I listen to with my doctor and do my own research. They are not always right on everything, they have to follow AMA/CDC guidelines (now that the government tells them how to practice medicine) and I do not 100% trust either. My doctor has never discussed salt with me however, and I take a BP med.

Here's an article to ponder

High blood pressure: Sodium may not be the culprit

Over recent years, salt has been labelled as a hypertension-causing monster. A new study asks whether this accusation might be somewhat overblown.

www.medicalnewstoday.com

True in my experience.

This business of salt does get a little complicated so bear with me here. I'm a so-called type II diabetic; I need salt--I can get dehydrated fast--but refined sodium chloride makes me feel weird so I avoid it most of the time. And I learned pretty quickly that 'lite salt' threw my blood potassium and sodium out of balance so I stay away from that. Salt is good for you: it pulls water into your cells to detox them--this is the reason why you drink electrolytes when sick or sweating.

But there are so many variables at play that it seems best to pay attention to what's happening in your body and your sense of taste actually helps in this regard. One size cannot fit all, of course.

On all matters medical my eyesight improved greatly in 20/20, ha, ha. The FDA and USDA change their directives according to whoever's footing their bills, and now I actually feel sorry for my own doctor. Like many I do my research. HTH.

 

[Cajun Smokes]

Not trying to hijack this thread, but here is my breakfast sausage recipe with fresh minced sage.

https://www.smokingmeatforums.com/threads/more-cumberland-sausage.326035/

Tried this a couple weeks ago. Only change was to make it XXX Hot. I really enjoyed the flavor. Will be making some for family soon.

 

[Fueling Around]

I don't know where to start.

Hi, I'm wondering if you worked around to these salt levels gradually, and now like them, or have always been low salt? My wife and I are both reducing salt to help blood pressure, wondering if I will grow more used to it, or always want the salt.

25+ years ago my wife started having HBP issues so we reduced the salt in our already lowered salt home cooking. Tough with 2 school aged children that are fed the crap they serve in public schools these days.
Another significant part of lowering salt is to remove the added sugars. That may be the harder part of your palate. Luckily for my wife and I we prefer less sweet.

Your body, your choice of course, but I learned years ago that salt is not the main driver of hypertension. Blood pressure may rise temporarily if consuming a lot of salt at once, but the body processes salt away pretty quickly. There are a lot of people out there eating bland food for no good reason...this is my opinion. I choose what I listen to with my doctor and do my own research. They are not always right on everything, they have to follow AMA/CDC guidelines (now that the government tells them how to practice medicine) and I do not 100% trust either. My doctor has never discussed salt with me however, and I take a BP med.

Your MD listens to big Pharma to get you on meds. My opinion, but I witnessed the marketing of Big Pharma all the way down to the veterinary level.
Your body can process salt but not when every meal eaten contains a day's worth of sodium which is the only FDA guideline I trust.
In the 1970's fat was the marketed enemy. How did the food industry replace fat? Sugar, a worse enemy than fat.

 

[chef k-dude]

For sure TeeZee and fueling, thats why I prefaced my comment the way I did. Everyone needs to do their own thing. I just know a lot of people jump on certain things like the salt and also gluten and may not have heard or seen alternate info, but some folks ARE really sensitive to certain things. I should have added "a normal healthy body" to my comment. Some folks arent working with that!

I have read of studies that debunk the serum cholesterol paranoia in America as well. Remember when eggs and avocados were killing us decades ago? Now super-foods...

Didn't mean to derail the thread.

 

[TeeZee]

For sure TeeZee and fueling, thats why I prefaced my comment the way I did. Everyone needs to do their own thing. I just know a lot of people jump on certain things like the salt and also gluten and may not have heard or seen alternate info, but some folks ARE really sensitive to certain things. I should have added "a normal healthy body" to my comment. Some folks arent working with that!

I have read of studies that debunk the serum cholesterol paranoia in America as well. Remember when eggs and avocados were killing us decades ago? Now super-foods...

Didn't mean to derail the thread.

Oh, I know, I know. Like I said, I feel sorry for my doctor.

Those who come just for the recipe (and there's nothing at all wrong with that) already got what they wanted in my initial post--why can't we talk about other things along the way?

Two thoughts, now that some dust has settled: dehydration is a real factor in BP for me (and for anyone with a chronic illness); it's more common than you'd think, and I've found that electrolyte water (spring water with a pinch of salt) works. YMMV. And two, if you're looking for an alternative to pills, try hibiscus tea (dried red hibiscus flowers)--it's fast-acting, tastes great hot or cold, and can be cheap if bought in bulk. Again, HTH.

 

[TeeZee]

We've got bulk meats bought on sale and they're pilin up in the freezer (Wife likes to buy stuff on sale). Thought about thinnin the herd by makin some breakfast sausage. Question, Do You All just used pork (I've looked on YT and that's about all I've seen) or mix with beef( we've got plenty of that too)? I've got a 6lb ham & a 6 lb butt roast..

I've got a local butcher who sell his own seasoning mixes and so far his recipes have been pretty good ( lots'a links made but no B'fast saus.). So Question is ,ham versus

I waited to reply, thinking you'd get more answers. We are regularly gifted with venison for grinding; it's really healthy stuff and tastes great so I like to supplement sausage with it. Friends are divided in their opinion on the proportions; some will go as much as 50% pork fat to venison--so far, I like to use 50% fatty pork butt, but then I'm not as well-versed in the art of sausage-making as they are. Let me know if you decide to use the ham. It sure sounds good.

 

[chef k-dude]

"Those who come just for the recipe (and there's nothing at all wrong with that) already got what they wanted in my initial post--why can't we talk about other things along the way?"


I agree about other topics and like your attitude! I dont run across many prolific keyboard communicators out there. I have a very hard time writing just one sentence!

Yes, we lost a lot of good older doctors when Obamacare kicked in. They just couldn't deal with all the requirements, paperwork, etc. and retired instead of dealing with it. Now corporations seem to have bought up most of the independent doctors offices that remained. Hard to find one here that isn't part of "The System".

I used to make hibiscus tea. Cant remember why I stopped. I thought maybe I was having a reaction but reading in to it, there are not many reports of adverse reactions to it. I first learned about it when my son introduced me to a Jamaican restaurant in Richmond VA where they had all kinds of drink concoctions (healthy stuff, not alcoholic stuff). I ordered something hibiscus and liked it, then proceeded to make the tea at home. Sometimes I latch on to something then drop it months or years later. My unfinished project list only grows...never shrinks!

 

[TeeZee]

The weather has been August than September by my reckoning
I was trying to cold smoke slab bacon and had to suspend operations until this coming weekend. Skeeters are fierce too

Did you get your bacon done? It was actually COLD this morning.

 

[Fueling Around]

Did you get your bacon done? It was actually COLD this morning.

It was a bit snappy this morning.
Got a couple hours in Saturday before back to the fridge.
Put it on the smoke around 7- this morning and pulled it at noon before I headed off to work.
Sleeping in the fridge until I get the time to par freeze and slice it out.
Smoked a 4# brisket flat yesterday. We had it for lunch today and my wife approved as it was seasoned well and a light kiss of smoke for her taste.

 

[TeeZee]

It was a bit snappy this morning.
Got a couple hours in Saturday before back to the fridge.
Put it on the smoke around 7- this morning and pulled it at noon before I headed off to work.
Sleeping in the fridge until I get the time to par freeze and slice it out.
Smoked a 4# brisket flat yesterday. We had it for lunch today and my wife approved as it was seasoned well and a light kiss of smoke for her taste.

A perfect day. Hoping one day to do bacon (and when I do I'll be looking for encouragement ). Thumbs up for a well-made brisket--the 'leftovers' just elevate everything you use it in. Breakfast hash? Have a good week.