Actually Walt,


it is neither injected nor brined. It's TUMBLED. You'll find better
information than I can provide on that on the 'net. Commercial meat
packers can get you frozen, boneless chix breast for $3/# or 10%
solution for $2.60 / # or %20 soltion for $2.40/#, and so on, as an
example. It's more about portion control, than taste.

You can get tumbled brisket that is cooked in the bag. Not much loss
of weight, and it'l fool anyone once.

My experience with tumbled meat (Jeez I remember this from Rick
Thead's BBQ list) is that it won't smoke up well. The meat is waxen
and inedible once cooked. The poorest results I've had with tumbled
food is with tumbled sea scallops that loose half their weight in
water, just as they are cooked.

Everyone should make the sign of the cross with their 2 index fingers,
and hold it up in front of their screens.

shotgun


On Wed, 29 Oct 2003 13:27:17 -0500, 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?
>
>Walt
>
>
>-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
>http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
>-----== Over 100,000 Newsgroups - 19 Different Servers! =-----