On Aug 13, 3:17 pm, George > wrote:
> zxcvbob wrote:
> > I'm just thinking here... Devil's Advocate, and all that...
>
> > The embalming fluid they add to the meat is mostly sodium phosphates;
> > the phosphate make the meat retain the water. Would this actually be a
> > *good* thing for making sausage? Some commercial sausage recipes
> > actually have phosphate additives to keep the sausage from drying out
> > when it's cooked.
>
> > I might try it next time Cub Foods (which sells Walmartized pork) has
> > pork butts or picnics on sale. I wonder if the sodium content of the
> > "enhanced" solution is enough that I'd have to adjust the salt in the
> > recipe?
>
> > Best regards,
> > Bob
>
> Why bother? Why not just buy actual fresh meat from a reputable supplier
> and add what you want?

Plus if he plays his cards right, he might even end up supporting a
local business.