Since I've had a second stroke a few weeks ago, I have to make some changes in my diet and the way I do things. I don't want to give up the one hobby I truly enjoy, I just have to make some modifications. You may see me come out with some crazy (who, me?) new methods trying to reduce fats and calories in smoked foods and I will certainly let you know how bad it is BEFORE you try anything I post, I promise! My first attempt will be a lo-salt cured and smoked turkey. I bought a small hen turkey (about 12 lbs) and thawed it then put it down to pickle. However I cut the amount of salt in ½. My 'normal' recipe calls for: 1 cup salt 1 cup sugar* 1 cup brown sugar* 1 tbsp DQ cure 1 gallon water This time I made up my cure with half the salt: ½ cup salt 1 cup sugar* 1 cup brown sugar* 1 tbsp DQ cure 1 gallon water (I substitute Splenda® for regular sugar and brown sugar as I am diabetic) I am trying it out on my unsuspecting family Monday... my oldest son is having his annual get together for Labor day as it's his birthday also and that's what I'm bringing! I will be doing subsequent turkeys this fall and may try to cut it down another 50% to ¼ cup; I'll let you know!