On Sat, 23 Oct 2010 20:50:36 -0700, isw > wrote:

> And just a comment: while the bases I'm familiar with are pretty salty,
> the fact that salt is the second ingredient says absolutely nothing
> about its percentage of the content, just that there's less of it than
> the meat -- it could be quite low.

The problem is - when it's extended or diluted enough to make the salt
anywhere near palatable... the meat flavor virtually disappears, so
that's too much salt for me.

--

Never trust a dog to watch your food.