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Nick
 
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Default Why do we falme factory brined meat?

Another Wise Guy - Macon, GA USA wrote:
> says...
>
>>Today it is water, salt and sugar to "improve flavor
>>and texture" (and sell you water at $6/pound). Tomorrow it will be
>>just a tad of "mono-ethyl-awful" or "di-butyl-gloop-ti-gloop" to help
>>the bottom line a bit more.

>
> YUMMY!



Just don't buy it. Free market, search out what works best for you.
Tell your friends and relatives, explain to the supermarket 'butcher'
why you no longer buy what he puts out. I don't need gov't handholding...

Nick H.