Dry crumbly Bologna

[Terabull]

Terabull

Here's a little information I have found about using salt substitutes in sausage. Maybe it will help you out. I'll let you know if I come accross anything else.

http://www.wedlinydomowe.com/sausage-types/low-salt-sausage

Mike

I try to stay away from salt substitutes simply because they taste horrible.
Am I reading this correct that 1.5% sodium is minimum for safety?
If that is correct then I would need to add 28g salt to my recipe resulting in each very thin slice of bologna having 290mg sodium.
Very high.

Leads me to wonder about my meatloaf recipe that cooks at 350 and still very moist.  Could it be stuffed in a casing?
I imagine that compacting it in a casing is what pushes the moisture out.

[viper125]

According to what i read most americans consume too much salt Approx. 2300 mg a day. And 1500 mg on a low salt. So according to that 290mg would be a low salt. Also found this from a doctor on salt.
SPECIAL GROUPS
Some population groups should limit their sodium intake to 1,500 mg per day, or 3/4 tsp of salt. If you are African American or over age 51, or if you have high blood pressure, diabetes, or chronic kidney disease, this lower recommendation applies to you. As noted by the Centers for Disease Control and Prevention, about half of American adults fall into one of these categories, and almost anyone will probably benefit from decreased sodium consumption, given the high levels in the average American diet.

[Terabull]

According to what i read most americans consume too much salt Approx. 2300 mg a day. And 1500 mg on a low salt. So according to that 290mg would be a low salt. Also found this from a doctor on salt.
SPECIAL GROUPS
Some population groups should limit their sodium intake to 1,500 mg per day, or 3/4 tsp of salt. If you are African American or over age 51, or if you have high blood pressure, diabetes, or chronic kidney disease, this lower recommendation applies to you. As noted by the Centers for Disease Control and Prevention, about half of American adults fall into one of these categories, and almost anyone will probably benefit from decreased sodium consumption, given the high levels in the average American diet.

I encounter this daily so don't take this as a rant.
Before I had to watch sodium I thought it was that easy as well.  I bet you don't know very many people who consume only 2300mg a day.  Most are at 3000 to 6000, and that 6000 is fairly normal.
At a hospital I was at recently, hospital mind you, in the cafeteria they had a little 7 inch pizza with 2000mg sodium.

My son is 5 with Duchenne muscular dystrophy.  He is on a 1000 to 1500mg sodium diet.  He drinks 3 glasses of milk a day as per doctor (mostly for calcium), thats 360mg sodium. 
1 slice of this bologna and low sodium bread is another 416mg.  776mg for 1 meal and milk, and still 2 meals to go.  Don't get me started on snack time at school, or cheese, lol.

I see the numbers and hear it all the time cheese and sausage for us is out of the question, and it probably is, but I have to give it a shot.
Ok maybe a little rant but not towards your post viper.

[Habanero Smoker]

I like the Wedlinydomowe site, and it has a lot of important information. But some information does have a counter point of view. The amount of salt is very important when making dry cured sausage, but for other sausage you can vary the amount. If you want a lower sodium sausage, Kutas recommends reducing the recipe by 1/3 the amount of salt, and increasing a binder. Though lowering the salt will have an impact on flavor, and the ability to create a primary bind.

Since you have NFDM, I would stick with that only. With NFDM you can add up to 10% by green weight, but 3.5% is the usual amount. At a rate of 3.5% that would be 71 grams per five pounds. You may have to use a lot of trial and error, for the correct amount of salt, NFDM and additional water. Before stuffing, beat the h*ll out of it, until it is a sticky paste. If you are successful to make this without salt or salt substitutes, I will be very interested.

Your cooking method is safe, but if you smoke it at low temperatures you will need to add cure #1, which is another source of sodium.

[viper125]

I encounter this daily so don't take this as a rant.

Before I had to watch sodium I thought it was that easy as well.  I bet you don't know very many people who consume only 2300mg a day.  Most are at 3000 to 6000, and that 6000 is fairly normal.
At a hospital I was at recently, hospital mind you, in the cafeteria they had a little 7 inch pizza with 2000mg sodium.

My son is 5 with Duchenne muscular dystrophy.  He is on a 1000 to 1500mg sodium diet.  He drinks 3 glasses of milk a day as per doctor (mostly for calcium), thats 360mg sodium. 
1 slice of this bologna and low sodium bread is another 416mg.  776mg for 1 meal and milk, and still 2 meals to go.  Don't get me started on snack time at school, or cheese, lol.

I see the numbers and hear it all the time cheese and sausage for us is out of the question, and it probably is, but I have to give it a shot.
Ok maybe a little rant but not towards your post viper.
[/quotE

Thats fine not taken personally. As I have my own health problems too. And i shoot for a low fat and salt too! But thank God not as low as that. Very sorry to hear about your son and God bless him. But the fact alone that most the sausages and that use cure may stop you before starting. But was thinking a fresh stuffed or loose sausage may be the ticket for you. No cure and salt to taste. I some times use lettuce leafs instead of bread or even a soft taco or burrito shell. But sure you know of those already.
I think i'd try just the binder of a small amount of dry milk and salt to taste. Use the hot water bath but not so hot and stop at the right temp. May work better. But not really sure. Don't think you'll be in the danger zone over 4 hours so Id think it be safe with out cure. And lower heat wont cause as much drying out.  You'd only need enough salt to taste. The batch of trail ring bologna I made with out salt came out fine. But just didn't like the no salt taste. You may want to try a small batch of that. I posted it under trail bologna I believe and can give you the recipe if your interested to look at. It can be made in large casings and sliced like regular bologna. And that I smoked but does have cure. Just the pink salt cure  not morton.

[Mr Walleye]

Terabull

As Habs pointed out once the salt content gets too low you have trouble getting the primary bind. Also as Habs pointed out, with the limited salt increasing the binder to help hold it all together should help too. It will definitely by an experimental thing for sure. I completely understand and commend your commitment for your son.

I think making sure your fat content is right and paying attention to the temp of your hot water bath will increase your success for sure. I'm sure you already are but make sure you keep all your notes with all the details of each batch you do so that you can make any necessary adjustments to the recipe or the process.

Good luck and keep us posted.

Mike

[pikeman_95]

I like the Wedlinydomowe site, and it has a lot of important information. But some information does have a counter point of view. The amount of salt is very important when making dry cured sausage, but for other sausage you can vary the amount. If you want a lower sodium sausage, Kutas recommends reducing the recipe by 1/3 the amount of salt, and increasing a binder. Though lowering the salt will have an impact on flavor, and the ability to create a primary bind.

Since you have NFDM, I would stick with that only. With NFDM you can add up to 10% by green weight, but 3.5% is the usual amount. At a rate of 3.5% that would be 71 grams per five pounds. You may have to use a lot of trial and error, for the correct amount of salt, NFDM and additional water. Before stuffing, beat the h*ll out of it, until it is a sticky paste. If you are successful to make this without salt or salt substitutes, I will be very interested.

Your cooking method is safe, but if you smoke it at low temperatures you will need to add cure #1, which is another source of sodium.

Terabull
Not trying to force a sale but one of my bucket mixers would help you emulsify your sausages well. After the cure is added to the sausage and the protein starts to break down, if you can emulsify it well at this point I think would help with your binding process. It is hard to do this by hand.
Kirby

[Habanero Smoker]

I like the Wedlinydomowe site, and it has a lot of important information. But some information does have a counter point of view. The amount of salt is very important when making dry cured sausage, but for other sausage you can vary the amount. If you want a lower sodium sausage, Kutas recommends reducing the recipe by 1/3 the amount of salt, and increasing a binder. Though lowering the salt will have an impact on flavor, and the ability to create a primary bind.

Since you have NFDM, I would stick with that only. With NFDM you can add up to 10% by green weight, but 3.5% is the usual amount. At a rate of 3.5% that would be 71 grams per five pounds. You may have to use a lot of trial and error, for the correct amount of salt, NFDM and additional water. Before stuffing, beat the h*ll out of it, until it is a sticky paste. If you are successful to make this without salt or salt substitutes, I will be very interested.

Your cooking method is safe, but if you smoke it at low temperatures you will need to add cure #1, which is another source of sodium.

Terabull
Not trying to force a sale but one of my bucket mixers would help you emulsify your sausages well. After the cure is added to the sausage and the protein starts to break down, if you can emulsify it well at this point I think would help with your binding process. It is hard to do this by hand.
Kirby

Pikeman is 100% correct. I have one and love it.

[viper125]

Me too! Great for bologna and hot dogs. And lots of other things too.