Tried a new spice

[RUGER]

The wife picked a bottle of this up not long ago to try.
I put it on chicken breast & legs, put them in the sous vide and then threw them on the grill to brown them up.
Really liked it so I did it again the other day on chicken tenders (breast) and thighs.
Didn't feel like doing the grill so we just ate it straight out of the sous vide.
Honestly believe it is the best chicken I have ever had.
Really like this one.

 

[GMB54]

Ingredients
Sea Salt, Brown Sugar, Demerara Sugar, Spices (Including Red Pepper), Molasses (Refinery Syrup, Can Molasses, Caramel Color), Garlic, Onion, Red Bell Pepper, Citric Acid, Sunflower Oil, Silicon Dioxide (To Make Free Flowing), Extractives of Paprika, Natural Flavor (Including Natural Whiskey Flavor), and Bourbon Whiskey.

140mg sodium per 1/4 tsp....OUCH. That works out to roughly 25% of the mix is salt. 1/4tsp of sea salt is around 550mg

 

[Omega]

I like brown sugar, I sprinkled some on some wild pork I had and it gave the other spices a good light sweet accent. I'll have to try this one, I have been using a spice mix by an uncle of an acquaintance. I first started using it on venison heart, and it tastes fantastic, since then I have added to many dishes and they all come out good.

Ingredients: Salt, Black Pepper, Onion Powder, Garlic Powder, Sugar, Accent*, Sage, Chili Powder, Oregano, White Pepper, Cayenne Pepper, Paprika, Cumin
*MSG

 

[TAFKAP]

Ingredients
Sea Salt, Brown Sugar, Demerara Sugar, Spices (Including Red Pepper), Molasses (Refinery Syrup, Can Molasses, Caramel Color), Garlic, Onion, Red Bell Pepper, Citric Acid, Sunflower Oil, Silicon Dioxide (To Make Free Flowing), Extractives of Paprika, Natural Flavor (Including Natural Whiskey Flavor), and Bourbon Whiskey.

140mg sodium per 1/4 tsp....OUCH. That works out to roughly 25% of the mix is salt. 1/4tsp of sea salt is around 550mg

That seems a bout right. SALT is a necessary nutrient, and much less worrisome if used as a seasoning.

Sodium considerations are much higher in prepackaged foods where salt (and more importantly) hidden "salt compounds" are much higher in sodium concentration.

For instance, if I well season a 2 lb. steak for the family to eat at dinner, I'm using no more than 3 teaspoons of kosher salt....16g. If that entire amount of salt is absorbed into the meat, that's 2g of salt per quarter-pound (113g) serving of meat, resulting in a Sodium quantity of 786 mg of sodium. Realistically, maybe half the salt content applied to the meat actually gets absorbed and eaten. So about 350mg of sodium per serving.

Take a can of Green Giant green beans. A 120g serving of their green beans has 300mg of sodium, nearly as much as the same single-serving of a well salted steak. But ask yourself which tastes saltier? The steak or the green beans? The steak f course, so you dump a can of green beans in a pot, heat them up, and season them (very likely with something salty).

THAT'S why salt as a seasoning to home-prepared food isn't the same consideration as WHAT food you're actually eating.

 

[GMB54]

Their directions calls for 1 TBS per lb of meat. Thats 1680mg of sodium plus the 250-300ish mg that is naturally occurring in a lb of meat.

I make my own spice blends all the time. I also buy salt free blends such as Frontier taco mix for just $15/lb shipped to me. I just cant make it that cheap even with home grown peppers.
https://www.amazon.com/Frontier-Seasoni ... B001VNO2BI

They obviously need salt added but i control the salt and i can add more seasoning without increasing salt if needed. Ive found some excellent products that are sodium free like Rothchild Farms roasted pineapple habanero sauce. Add a couple tbs of Best of Thailand soy sauce at 270mg each for a cup of sauce and you got a very good teriyaki (ish) sauce for pork or chicken.

This stuff is really mild and $5.50 a 40oz bottle at Costco
https://www.robertrothschild.com/produc ... auce-40-oz

Lowest sodium soy sauce ive found that is naturally brewed. Not great but not bad either.
https://www.amazon.com/Best-Thailand-Ja ... B089LLXF8N

 

[WTM]

lol, you guys worry too much. season and salt until it tastes good. unless of course your sporting a triple bypass or pacemaker.

 

[RUGER]

Oh well just thought I would pass it along.
I forgot EEERRRTHING is bad for you.

:roll:

 

[GMB54]

lol, you guys worry too much. season and salt until it tastes good. unless of course your sporting a triple bypass or pacemaker.

Well that is the issue though isnt it.....You CANT season without also upping the sodium. Thats my entire point. You can however by using sodium free seasonings and salting separately. Its no different than salt and pepper shakers being separate on your dinner table isnt it? There is a similar product available called Magic Seasoning. It has the sweet but none on the salt. Add a small bottle of Wild Turkey Honey.

It has less to do with healthy and more to do with personal tastes but there are health reasons other than cardiac related such as kidney failure. I deal with a renal failure patient daily so im always looking for ways he can enjoy a meal without having to make every single thing from scratch. That Rothchilds sauce is literally one of the best sauces i have ever tasted if you like pineapple. ZERO added salt so it leaves a ton of room to "doctor it up" however YOU like.

 

[WTM]

yeah, but usually with those commercial blends you dont really need any more salt. when i run out of my memphis dust i usually use rendevous and it has less salt but also has msg. msg doesnt bother me or the family like some folks. even with that, 25mg/ 1/4; i dont add any salt.

where you have to be careful with commercial blends is double salt jeopardy, where using them with brined meat. a no no.

 

[GMB54]

I dont worry much about MSG. Many seasoned snack chips have it and you dont see as many of the "Chinese Restaurant Syndrome" people complaining about their chips. I even buy 1lb bags of it for my bean seasoning blend.

Dont get me wrong....i LOVE a nice salty piece of ham, bacon or Chinese red cooked pork. Chilli and curry without enough salt is plain YUCK. Fries without salt....not very tasty either.

 

[DaveB]

Well, I picked up a bottle of the brown sugar bourbon stuff.

I mixed in some water and can report there is zero bourbon.

Snuck some on a hot dog and Son said it was okay.

Few sprinkles on eggs, not bad.

if you want no salt go Mrs. Dash's Original.

 

[BamaProud]

Alton Browns Dry Rub is what I have been using for years. This is his recipe multiplied by 4.

Dry Rub:
2 cups light brown sugar, tightly packed
1 cup kosher salt
4 tablespoons chili powder
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons jalapeno seasoning
2 teaspoons Old Bay Seasoning
2 teaspoons rubbed thyme
2 teaspoons onion powder

https://www.foodnetwork.com/recipes/alt ... pe-1937448