Yesterday I picked up some ground pork to make potstickers.
I had my choice of two brands, both in those gas injected packages.

One brand, the usual one I buy, was pork colored.

The other one was bright red. I bought the pork colored
brand despite it being more expensive.

Is that normal, red ground pork? It was redder than ground beef.

nancy

On Jun 17, 11:24 am, "Nancy Young" > wrote:
> Yesterday I picked up some ground pork to make potstickers.
> I had my choice of two brands, both in those gas injected packages.
>
> One brand, the usual one I buy, was pork colored.
>
> The other one was bright red. I bought the pork colored
> brand despite it being more expensive.
>
> Is that normal, red ground pork? It was redder than ground beef.
>
> nancy

heh -- I thought you were going to say you bought tuna... I think you
made the right call; the only red pork I'll buy is hot italian
sausage... did you check the ingredient list?

...fred

"kuvasz guy" > wrote

> On Jun 17, 11:24 am, "Nancy Young" > wrote:
>> Yesterday I picked up some ground pork to make potstickers.
>> I had my choice of two brands, both in those gas injected packages.
>>
>> One brand, the usual one I buy, was pork colored.
>>
>> The other one was bright red. I bought the pork colored
>> brand despite it being more expensive.
>>
>> Is that normal, red ground pork? It was redder than ground beef.

> heh -- I thought you were going to say you bought tuna...

Heh, an unlikely event.

> I think you
> made the right call; the only red pork I'll buy is hot italian
> sausage... did you check the ingredient list?

I just saw the ground pork part. I will look closer next time
I am there, but it wasn't a spice color red, it was raw meat
red. Except redder.

Hot italian sausage, that's another matter, I'm hooked on that.

nancy

Nancy Young wrote:
>
> Yesterday I picked up some ground pork to make potstickers.
> I had my choice of two brands, both in those gas injected packages.
>
> One brand, the usual one I buy, was pork colored.
>
> The other one was bright red. I bought the pork colored
> brand despite it being more expensive.
>
> Is that normal, red ground pork? It was redder than ground beef.
>
> nancy

Maybe it was mislabeled? I've seen that happen before, although not
necessarily with meats. I haven't seen ground pork that was more red
than ground beef - how peculiar! I'd question the product, too.

Sky

On Jun 17, 9:47 am, kuvasz guy > wrote:
> On Jun 17, 11:24 am, "Nancy Young" > wrote:
>
> > Yesterday I picked up some ground pork to make potstickers.
> > I had my choice of two brands, both in those gas injected packages.
>
> > One brand, the usual one I buy, was pork colored.
>
> > The other one was bright red. I bought the pork colored
> > brand despite it being more expensive.
>
> > Is that normal, red ground pork? It was redder than ground beef.
>
> > nancy
>
> heh -- I thought you were going to say you bought tuna... I think you
> made the right call; the only red pork I'll buy is hot italian
> sausage... did you check the ingredient list?

One of our local supermarkets has a good hot Italian, but most
locations don't make it because it doesn't sell well
>
> ..fred

--Bryan

On Jun 17, 9:53 am, "Nancy Young" > wrote:
> "kuvasz guy" > wrote
>
> > On Jun 17, 11:24 am, "Nancy Young" > wrote:
> >> Yesterday I picked up some ground pork to make potstickers.
> >> I had my choice of two brands, both in those gas injected packages.
>
> >> One brand, the usual one I buy, was pork colored.
>
> >> The other one was bright red. I bought the pork colored
> >> brand despite it being more expensive.
>
> >> Is that normal, red ground pork? It was redder than ground beef.
> > heh -- I thought you were going to say you bought tuna...
>
> Heh, an unlikely event.
>
> > I think you
> > made the right call; the only red pork I'll buy is hot italian
> > sausage... did you check the ingredient list?
>
> I just saw the ground pork part. I will look closer next time
> I am there, but it wasn't a spice color red, it was raw meat
> red. Except redder.
>
> Hot italian sausage, that's another matter, I'm hooked on that.

No fennel in it, but the Johnsonville Hot&Spicy brats are quite good.
>
> nancy

--Bryan

In article >,
says...
> Yesterday I picked up some ground pork to make potstickers.
> I had my choice of two brands, both in those gas injected packages.
>
> One brand, the usual one I buy, was pork colored.
>
> The other one was bright red. I bought the pork colored
> brand despite it being more expensive.
>
> Is that normal, red ground pork? It was redder than ground beef.
>
> nancy
>
>
>

Might've injected some oxygen into the package. That'd color it bright
red.

Nancy Young wrote:

>> I think you
>> made the right call; the only red pork I'll buy is hot italian
>> sausage... did you check the ingredient list?
>
> I just saw the ground pork part. I will look closer next time
> I am there, but it wasn't a spice color red, it was raw meat
> red. Except redder.
>

I refuse to buy Walmart style meat. Red colored pork sounds like the
"enhancement process" is out of adjustment.


> Hot italian sausage, that's another matter, I'm hooked on that.
>
> nancy
>
>

We buy it frequently. The local Italian market makes two versions of hot
Italian sausage and both are good. One has very little fat (you actually
have to put water or oil in the frying pan or it will burn) and the
other has somewhat more. The fattier version works well with a dish like
sausage and peppers.