View Single Post
  #22 (permalink)   Report Post  
Karl Mitschke
 
Posts: n/a
Default Why do we falme factory brined meat?

"Another Wise Guy - Macon, GA USA" >
wrote in message ...
>
> 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!


What a freaking moron plonk me, please, dick