Salt question

[pellet]

Just on a little background I have a kidney disease among some other ailments. Last week I  was at my dr and told she me that I had to cut out my sodium intake, none at all. Today I had a follow up and she again said no salt because I am retaining lots of fluid. I knew this was coming! This is all my problem but, the question has been asked on before but is it possible to inject or atleast mop or baste with out salt and retain the moisture and not dry out the meat in the smoker?  Just curious if there are other options to brining or injecting without salt and of course my meats will have to be fresh to avoid commercial presevatives.

 

[sprky]

Well from my understanding brining will not work without salt.   I have injected apple juice in pork buts, and that helped with moisture so i don't see why not. Someone with way more knowledge Will be along shortly and will help you better then I have.

 

[chef jimmyj]

Sprky is right...Brining will not work without salt but there is no reason you can't inject. Choose bold flavored Herbs and Spices to combine with Apple Juice, Wine and/or Homemade Stock. Simmer these for a few minutes, strain out the solids and Chill to below 40*F before injecting. Give the meat a good dose of injection liquid, some time to rest, Rub it up and Smoke it. Come to think of it, try steeping some herbs and spices in 1/2Cup of Boiling Water then cool it down and mix with 2Cups Buttermilk and inject a THOROUGHLY WASHED and dryed Turkey or Chicken. Let it rest 24-48 hours for the Enzymes in the Butermilk to tenderize the bird and Rub and Smoke it...It will take some time to get used to a Sodium free diet. In the mean time ask the Dr. if you can use a Salt Substitute, I understand there are some good ones out there that can be used in your Rub...Good Luck and take care of yourself...JJ

 

[fpnmf]

You might want to look at Pops6927 posts..

He has started a lot of no salt...low salt posts.

  Craig

 

[mballi3011]

Like Craig said Pops and alot of other folks here have salt related problems and they find ways to get around it. You might be able to sugar cure things but I'm not and expert on any of this. Check with your doctor and see if you can take some meds for your water retention. I do, I take a pill for water and then a potassium pill also.

 

[eman]

My doc told me the same thing . Here is a salt free rub that works well.

This is the rub i have decided to make as my go to for any pork.

first instead of plain yellow mustard . i mix

1 cup yellow mustard

1/2 cup molasses

1 tsp liquid crab boil
Brush this liberally on your pork.

The rub:

1/4 cup hungarian or spanish paprika

1/4 cup onion powder

1/4 cup garlic powder

1/4 cup cracked black pepper

2 tsp celery seed

2 tsp ground mustard

2 tsp cumin

1 tsp nutmeg

1 1/4 cup dark brown sugar.

it helps to get the lumps out if you run this thru a grinder or food processor.

Coat the pork w/ a heavy coat of the rub. wrap and in the fridge overnight if possible.

B4 you smoke hit the pig w/ another dusting of rub and smoke away

 

[frosty]

  I agree you need to focus flavor, not rely on salt. 

Injecting with fruit juices and herbs will be a big help, especiallly if your wrap and refrigerate overnight to allow for

absorption, and it will make the meat more moist as well

You might also think about vacuum marinating.  That is quick, and the flavors penetrate the protein rapidly, and deeply.

Good luck.

 

[kydave]

Sprky is right...Brining will not work without salt but there is no reason you can't inject. Choose bold flavored Herbs and Spices to combine with Apple Juice, Wine and/or Homemade Stock. Simmer these for a few minutes, strain out the solids and Chill to below 40*F before injecting. Give the meat a good dose of injection liquid, some time to rest, Rub it up and Smoke it. Come to think of it, try steeping some herbs and spices in 1/2Cup of Boiling Water then cool it down and mix with 2Cups Buttermilk and inject a THOROUGHLY WASHED and dryed Turkey or Chicken. Let it rest 24-48 hours for the Enzymes in the Butermilk to tenderize the bird and Rub and Smoke it...It will take some time to get used to a Sodium free diet. In the mean time ask the Dr. if you can use a Salt Substitute, I understand there are some good ones out there that can be used in your Rub...Good Luck and take care of yourself...JJ

WHA? That sounds like a great idea!!!

 

[scarbelly]

Just in case you have not heard of it here is a salt free seasoning that has stood the test of time. They have been around for 30 years and have 14 varieties

http://www.mrsdash.com/

 

[SmokinAl]

I like that recipe eman!

 

[pellet]

I am only after the flavor more than anything so I can do with out the brining which I knew would contain salt. I am going to keep my eyes  open here andsee if I can get some good injection recipies. Thanks all