Now that I'm going to be watching my sodium for a little while, I'd like to see if it would be possible to cure my own meats at home where I can watch what goes into them. I'd like to see if it can be done using salt substitutes in place of actual salt. I'm wondering what the process is, and how long it takes. The meats I'm talking about are pepperoni and salami.
By the way, does anyone know where I can find low sodium luncheon meats?