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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Why do we falme factory brined meat?
" BOB" > wrote in message news  > 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 | > >> ---------------------------------------------------------------------- > > http://www.sailinganarchy.com/genera.../cool_test.htm > > hahahahahaha!!! confirmed what I've suspected for years. Jack |
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