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Why do we falme factory brined meat?
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BOB
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Why do we falme factory brined meat?
In ,
Another Wise Guy - Macon, GA USA > typed:
>
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 Another Internet Wise Guy Macon, GA USA |
>> ----------------------------------------------------------------------
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Why do we falme factory brined meat?