Low Sodium Bacon Recipe - Smoking Meat Forums
2019年2月15日 · Salt is called sodium chloride for a reason: It's 40 percent sodium and 60 percent chlorine, and cutting out most of the sodium makes it, well, something that isn't salt. In fact, according to the U.S. Food and Drug Administration (FDA), low-sodium salt isn't even food, as food-grade salt is required to consist of at least 97.5 percent sodium ...
Low sodium bacon - Smoking Meat Forums
2024年1月13日 · After nearly 20 years of pretty much following MY wife's low sodium regiment, I've gotten to appreciate a low salt diet. I still have guilty indulgences of boiled peanuts, potato chips, and popcorn. I make a lot of fresh sausage at 1/2% total salt.
Low sodium ham and bacon - Smoking Meat Forums
2017年4月10日 · My sweetie needs low sodium, keep it under 2,000 mg per day due to two transplants and a few chronic conditions. So not as low as your wife needs. Most of what I cook is pretty low sodium so you get used to the taste pretty quickly. I use a salt free rub and if I do cure anything rinsing well makes a noticeable difference.
Low sodium bacon | Page 2 - Smoking Meat Forums
2024年1月13日 · Remember Charles that you are .25% and 1.5% all in salt, that’s 1.75% sodium. So if you dip to 1.25% salt and .25% cure, that’s all in 1.5% sodium, and your 14 day cure time is still fine. However if you cut salt to 1.0% and go .25% cure you are then all in at 1.25% sodium and yes add 7 days at that point.
"Low" Sodium Canadian Bacon - Smoking Meat Forums
2019年1月22日 · You might need to use a brine with cure #1 so you can control the salt since TQ is premixed. Just did a turkey with Pops Low Salt and think I could reduce salt even further to 1/3C or maybe 1/4C per G. Alternately, I like to inject based on weight and 1% salt is perfect for low sodium. I do 10% water, 1% salt, .25% cure, .5-1% sugar if you want.
Looking for Low Salt Bacon Recipes - Smoking Meat Forums
2023年3月27日 · From a dry cure perspective, my typical recipe is 1.5% (or sometimes 1.75%) salt and 1% sugar, and of course the standard 0.25% Cure #1.
Low Sodium Bacon - Smoking Meat Forums
2020年3月14日 · My Lower-Salt bacon calls for 1.8% salt, or 18.5 grams of salt per 1000 grams of pork belly. It's actually a hair more because of the salt in the 2.5 grams of Cure #1 I add. I've seen other people's recipes that call out 2.5% or 3% salt.
Homemade low sodium bacon? - Smoking Meat Forums
2020年6月14日 · One of my best and longest friends has some kidney/liver damage from eating too much "Ranger candy" in his 20+ years in the Army. He's now on an extremely low sodium diet. I think one strip of bacon probably has 3 days worth of sodium for him. Anyway, I got to wondering if anyone has figured out...
Uncured pork belly smoking question - Smoking Meat Forums
2021年3月30日 · Cure#1 has salt, as sodium chloride, combined to sodium nitrite... To get the nitrite, to protect folks from botulism, add cure#1 at 0.18% (0.0018 X weight of the meat).... That will give you protection from botulism without over salting the bacon... The pork belly will have ~ 0.19% salt which is a lot better than the 2-3% from the store...
First "lower sodium" bacon - Smoking Meat Forums
2021年6月18日 · Since the Mrs. started her low sodium diet I've been making a lot of changes in my cooking. We don't really use a lot of bacon, but that was on the cardiologist's "no-no" list (how was he to know I can make our own bacon). I gave Pop's low salt brine a try finally: 1 gal water 1/3 cup kosher Salt (instead of a full cup) 1 cup sugar 1 cup brown ...