I haven't been very active on here for a while. Still been smoking, just haven't been posting the qview. Now that deer season is over here in Wisconsin, it's time to start thinking about sausage! I have one problem with sausage this year. My father-in-law had a heart attack back in October and has been put on a low sodium diet. Right now he can't even have the salt substitutes (potassium chloride). He might be able to have that later, which will open things up a little more, but for now I need to figure out how to do it. Has anyone out there made snack sticks with out the use of salt/cure? I know I will need to completely cook them and be sure that they are not in the danger zone for too long, but I am more worried about having a decent tasting recipe.