tell me about salt

[Heidihi]

I keep reading both salt is ok in moderation and salt is not ok at all

I use Kosher and Sea salt but only to finnish my foods not when I cook not actually in the food prior to cooking ..just a light sprinkle over the top for the crunch and flavor..is this acceptable or should I even stop that?

however I make my own bacon and sausage to assure there is no hidden crap or fillers ..and have to use salt to cure them can I continue to do this or should I stop ...my bacon is a simple cure with salt and honey then it is smoked with alder and a bit of apple wood ..whatcha think? can I safely continue as I see that there are many places where in menus for breakfast bacon and eggs are there!

the sausage I have more control over because I freeze or use them right up but there is still salt in them along with spices

enlighten me will you please :D

[Nancy LC]

I personally think salt is ok. I think most of us are using salt. After reading Gary Taubes new book, I'm quite happy using salt.

[Heidihi]

ok then I will continue to enjoy my crunchy white sprinkles thanks :)

[Heidihi]

does anyone else here cure meat (other than making jerky) themselves?
do you smoke meat if you do do you use salt to brine it?

how is cured it paleo and how not? I was trying to understand this from what I was reading and really could not find anything..

would love to know about how you do it?

and even though I can honestly say I am NOT A DEEP THINKER ..I would love to know how salt curing/smoking food would relate to our metabolism?
( I know about smoke carcinogens but for that flavor/smell I will risk it)

thanks in advance if anyone wants to share?