- Mar 18, 2014
- 7
- 11
Hey All,
I've recently been diagnosed with an illness that requires me to significantly reduce my intake of sodium. As a result, I frequently think of some other wonderful food that I can no longer enjoy and smoked meats just now crossed my mind. Naturally, every smoker rub recipe that I have lists salt as one of the primary ingredients and, of course, if I'm going to smoke poultry, it has to be brined in saltwater. Or is all of this necessarily so?
Does anyone have any recommendations for smoker rubs that have less or no salt? Also, is it possible to smoke a chicken, for example, without first brining it? Maybe I don't have to give up one of my favorite foods after all!
Thanks!
Cheers,
Gil
I've recently been diagnosed with an illness that requires me to significantly reduce my intake of sodium. As a result, I frequently think of some other wonderful food that I can no longer enjoy and smoked meats just now crossed my mind. Naturally, every smoker rub recipe that I have lists salt as one of the primary ingredients and, of course, if I'm going to smoke poultry, it has to be brined in saltwater. Or is all of this necessarily so?
Does anyone have any recommendations for smoker rubs that have less or no salt? Also, is it possible to smoke a chicken, for example, without first brining it? Maybe I don't have to give up one of my favorite foods after all!
Thanks!
Cheers,
Gil