"Steve Wertz" > wrote in message
...
> On Fri, 03 Oct 2003 13:30:08 GMT, "Miss Jean"
> > wrote:
>
>
> >One more interesting (to me) note: My mother is a kidney dialysis
patient,
> >as a result of polycystic kidney disease. She must tightly control her
> >sodium, potassium and phosphorus intake as a result. She is allowed
"fresh
> >pork" but not smoked or cured pork. Yet another reason to consider
raising
> >my own pigs. Hmmm....
>
> I would think that smoked pork products would be OK as long as they're
> not brined beforehand (like ham). All the smoked pork products at the
> store would be brined, of course. Other than a little bit of salt in
> the rubs, most home-smoked pork is not brined). Just go light on the
> salt in the rubs.
>
> -sw

I hadn't thought of that. I'll check into it, as I do have a smoker. Thanks.

Miss Jean