On Sat, 19 Aug 2006 17:07:19 -0500, skyhooks
> wrote:

>Gunner wrote:
>>
>> Is it safe? well, it is the same thing we are doing by brining meats. YET
>> it adds 10-12% more water to your meat weight. so you are buying some
>> expensive salted water. a 10 lb roast would be 1 lb of extra water at
>> 5-6$ a lb.
>
>This is the point that bugs me most!!! I shouldn't have to pay the
>"premium" price for injected water! In other words, "where's the
>beef?"!!!!
>
>Sky

http://www.eatwellguide.org/

You may be able to find a provider of pastured pork near you with the
above link. I've had the good fortune to cook and eat pastured pork
from a provider in my area (NE Texas) and I found it much better than
the stuff in the supermarket. I had to cook it a bit less than I'd
ordinarily cook pork, though -- it can get dry if it's overdone.

Also I have a thing about supporting family farmers when I can.
Michael Pollan (author of "The Omnivore's Dilemma") speaks about
thinking of your meals as votes in a food-provider election. Voting
for the opposition every now and again seems right to me.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook