Thread: Brining meat
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T[_5_] T[_5_] is offline
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Default Brining meat
In article >,
says...
>
> In article >,
> "Pete C." > wrote:
>
> > Melba's Jammin' wrote:
> > >
> > > Why is it common to brine pork and poultry, but not beef?
> >
> > It is, see Mal-Wart "enhanced" beef...
>
> Barf. That's why I refuse to buy Hormel fresh meats. I'll be damned if
> I'll pay 30% of the cost of a pork tenderloin for what is tantamount to
> a salt water solution.

Yeah - I no longer buy my meats in any supermarket. I go to a local meat
market. Most anything I want I can get there.


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