"JNJ" > wrote:

>> ***1/2 cup salt***
>
>Egads -- that's 24 teaspoons and there are 2350mg of sodium in each
>teaspoon! US RDA is 2,400mg, and that's 5 times what we actually need, let
>alone a recipe that uses 56,400mg of sodium! That's just a heart attack on
>a plate. If your uncle is on a low sodium diet, then he should be getting
>no more than 2,000mg-3,000mg PER DAY -- even most dietitians will not go
>higher than 4,000mg-5,000mg in a 24 hour period.

Egads - try reading the actual recipe and noting that this salt is in
a *brine*. While the old gentleman will likely get more salt than he
should eating this recipe, it still won't be anywhere near 56,400mg.

>> I believe the salt serves to break up the meat during cooking, so it's
>> necesary. It'll also land him in the emergency room.
>
>Salt serves no "necessary" purpose in a recipe other than flavoring. It may
>do other things, but nothing that cannot be worked around.

Um, no. Salt also serves to set up the differences in osmotic
pressure needed to make a brine work. That may or may not need to be
worked around.

D.
--
Touch-twice life. Eat. Drink. Laugh.