Monroe, of course... wrote:
> In article >, Walt Lewis
> > wrote:
>
>> Maybe I'm asking for it but I see so many posts saying " I won't buy
>> so and so's pork/chicken etc because it is injected!!"
>>
>> I ask because we often sing the praises of brining -- best damned
>> turkey I've ever made!!-- yet complain if the factory does it for us.
>> Sure we're paying a ton for a bit of salt, but it saves me a day of
>> prep.
>>
>> Easy on me, please?
>
> The main sinners in the brined meat department are big companies. You
> can buy from local vendors and small producers and get better (but not
> always cheaper) meat.
> The brine recipes touted here are spiced and flavored to enhance the
> taste, commercial stuff ain't. Home made brine will also lack some of
> the nasties the commercial goop has, unless you have erythorbate handy
> in Your Kitchen.
> Once a piece is initially brined, it's nearly impossible to re-brine
> it with a home made better tasting brine. Brining is something you do
> once
> - need to do it right the first time
> Pork from a farm butchered hog is well worth looking for and paying
> extra for.
>
> monroe(buy local-buy small)

And taggin' on to what Monroe has offered, my one experience buying a pack
of ribs at Wallymart that had been packaged in a 12% solution of salt and
stuff was this: THEY SUCKED. They were inedible because they were so
salty. I added yellow mustard and a salt-free rub before cooking, no salt
at all and those ribs were terrible. They're also the last solution-soaked
ribs I'll ever buy.
Jack Curry
-noddin' atcha Monroe-