I have terrible news....I am 30 and I have High Blood Pressure and now I am on the dreaded Low Sodiu

[fishnchips86]

Hello everyone,

I am relatively new to smoking. I purchased a Weber Smokey Mountain this past spring and have been enjoying every minute of it.I live in St. Louis, MO.  I really enjoy smoking for my friends and family so I'll give any recipe a try.  Unfortunately for me, my blood pressure has spiked enough to where the doctor has ordered me to limit my salt intake. I was hoping the I might be able to lean on a BBQ/Smoking community for low sodium rubs and recipes. Any help would really be appreciated. Thank you in advance.  I really enjoy cooking ribs and pork butts, haven't built up the courage to attempt a large brisket but I think I will give it a shot for Christmas. 

Thanks for the help everyone!!

 

[SmokinAl]

Welcome to SMF!

Sorry to hear about the blood pressure.

Here's an all purpose rub that I put on just about everything.

It doesn't have any salt in it.

Al’s Best Rub

1 1/2 cups raw sugar (turbinado)

1/4 cup red pepper flakes

1/2 cup granulated onion

1/2 cup granulated garlic

1/2 cup black pepper

1/2 cup smoked paprika

1/4 cup Spanish or Hungarian paprika

Hope this helps!

Al

 

[fishnchips86]

Thanks man! I'll make some this weekend!

 

[chef jimmyj]

Look to ingredients that add flavor not just salt. Example: Fish Sauce, Soy Sauce, Worcestershire, Liquid Maggi Seasoning, and Bragg's Liquid Aminos. All have a bit of salt BUT are so loaded with Umami Flavor that a tiny amount goes a long way...JJ

 

[fishnchips86]

Really appreciate it! Anything that will enhance flavor will be tried.

 

[jim g]

Hello everyone,

I am relatively new to smoking. I purchased a Weber Smokey Mountain this past spring and have been enjoying every minute of it.I live in St. Louis, MO.  I really enjoy smoking for my friends and family so I'll give any recipe a try.  Unfortunately for me, my blood pressure has spiked enough to where the doctor has ordered me to limit my salt intake. I was hoping the I might be able to lean on a BBQ/Smoking community for low sodium rubs and recipes. Any help would really be appreciated. Thank you in advance.  I really enjoy cooking ribs and pork butts, haven't built up the courage to attempt a large brisket but I think I will give it a shot for Christmas. 

Thanks for the help everyone!!

Tough request! I smoked a smashed turkey breast yesterday. The rub was dry, but included salt and herbs brined under the skin for a day. Would sugar substitute (I use TRUCIA) work?? I don't know if it reacts like sugar as a bribe???

 

[dirtsailor2003]

Quite often we forgo salt in the rubs. I also very rarely use sugar. There are lots of great spice options out there.

Another thing to look at when you are sourcing your meat is to see if they are enhanced. Read the packaging. Many meats, pork, poultry etc and injected with a sodium solution. You'd probably want to avoid those meats.

JJ threw out some great options for seasoning. Once again read the labels, my fish sauce contains 1800mg of sodium per serving (1 TBS). My worchestshire contains 150 mg per 1 TBS.

 

[atomicsmoke]

We use little salt in our cooking. No high BP...we just grew up with little taste for salt.

One thing I learned from other people is that if you cut down, while everything seems tasteless at the beginning you develop lower sensitivity levels quickly.

 

[gary s]

  Good morning and welcome to the forum, from a cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

       Lots of great spices will make up for not using salt Mrs. Dash has several great blends

       Gary

 

[disco]

A word of encouragement. I put the salt shaker away from the table and stopped eating in restaurants and fast food joints except on special occasions. I found that my tolerance for salt decreased. We have been eating so much salt in our diets, we need more and more of it to get the same taste. 

Since I cut back, I need much less salt to get to a taste I like. If I use stock, soy sauce, or any other ingredient that has any salt, I just don't need to add any more as I am much more sensitive to salt.

So, if you cut back (there is no way to do it effectively if you eat out a lot, restaurants use a lot of salt), you will soon find you don't miss the high amounts and just a little gives you a great taste.

There is a downside. If I do stop at a fast food joint, I find the food way too salty and almost inedible. Also, when guests visit, I know my food isn't salty enough for them. Put the shaker back on the table for them.

I do use a lot of onion, garlic, dried peppers, herbs, spices and find there is a world of flavours out there.

Disco