WOODY'S

As I stated earlier the sodium (salt) is the biggest factor in the sauce (gives that first bite when placed to the tongue) as well to make the sauce be absorbed into the meat. I can take a 30 lb ham and salt cure it for 21 days and it will be flavored to the bone with salt or flavor of any others seasonings mix with. Now on my jar of 2005 woody's ingredients in order are as listed: Water, Tomato Paste, Soybean Oil, White and Wine Vinegar, Hickory Smoke, Spices, Salt, Sugar, Caramel Color, Anchovies, Onions, Tamarinds, Flavoring, Xanthan Gum, Potassium Sorbate and less than 1% Sodium Benzoate and red #40 .
Now you say salt is # 7 on the list but if you are measuring by liquid weight that's about where it will end up. The one before it is spices, well of coarse by the time you add ground mustard, ground celery seed (bitter seasonings) and so forth you will come up with a higher volume. Then you have soy sauce after salt well we all know what soy sauce has in it? Caramel coloring as I stated earlier this is Kitchen Bouquet as the ingredients list: onions and about 5 other veggies and sodium benzoate. Anchovies, onions and Tamarinds are at the end of the list along with the amount of potassium sorbate less than 0.1% so that tells me these are the ingredient of Worcestershire sauce.
There's no need for extra tamarind as some had guessed. The other thing it does not need slow cooking for long period, brings the tomato flavor out. I don't add any thickeners, Preservatives' or colorants. For added bitterness Snake root can be added. All you have to do is break it down as as what wasent done before look at the nutri. facts on the jar! Hope this helps Neil