Why is it common to brine pork and poultry, but not beef?
--
Barb,
http://www.barbschaller.com, as of August 20, 2012

On Oct 6, 12:58*pm, Melba's Jammin' >
wrote:
> Why is it common to brine pork and poultry, but not beef?
> --
> Barb,http://www.barbschaller.com, as of August 20, 2012

You can brine beef. Depends on what you want to do with it.
I 'dry' brine my steaks and roasts. I rub them generously with salt
and black pepper and let them come
to room temperature before cooking them. You can dry brine in the
refrigerator for a couple of days if you
want.

Melba's Jammin' wrote:
>
> Why is it common to brine pork and poultry, but not beef?

It is, see Mal-Wart "enhanced" beef...

Melba's Jammin' wrote:
>
>Why is it common to brine pork and poultry, but not beef?

It's more common to brine beef.
Corned beef.
Sauerbratten.
It's more common than all the rest together to brine fish.

In article >,
Brooklyn1 <Gravesend1> wrote:

> Melba's Jammin' wrote:
> >
> >Why is it common to brine pork and poultry, but not beef?
>
> It's more common to brine beef.
> Corned beef.
> Sauerbratten.
> It's more common than all the rest together to brine fish.

Corned beef, eh? Didn't know that.
I thought about sauerbraten when I posted -- but that's marinating, not
brining.
Yeah, sal****er fish lives in brine. :-P
--
Barb,
http://www.barbschaller.com, as of August 20, 2012

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.
--
Barb,
http://www.barbschaller.com, as of August 20, 2012

In article
>,
ImStillMags > wrote:

> On Oct 6, 12:58*pm, Melba's Jammin' >
> wrote:
> > Why is it common to brine pork and poultry, but not beef?
> > --
> > Barb,http://www.barbschaller.com, as of August 20, 2012
>
> You can brine beef. Depends on what you want to do with it.
> I 'dry' brine my steaks and roasts. I rub them generously with salt
> and black pepper and let them come
> to room temperature before cooking them. You can dry brine in the
> refrigerator for a couple of days if you
> want.

Isn't "dry brine" kind of a foofoo made up term for "rub"? I'm talking
about soaking a chunk of meat in a salt water solution for a several
hours or longer before draining and cooking it.
--
Barb,
http://www.barbschaller.com, as of August 20, 2012

Melba's Jammin' > wrote:

>Isn't "dry brine" kind of a foofoo made up term for "rub"?

A-yep. Bogus terminology, but not necessarily a bogus technique.
I dry rub a few things, mainly pork ribs, brisket, and lamb kebobs.

Whereas I (wet) brine pork chops, and sometimes when appropriate, fish.

I have not gotten into brining birds so there I have no knowledge.


Steve

Melba's Jammin' wrote:
>
> 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.

You might find this interesting. Way back when I was married, the wife
bought a Hormel brined ham. We had had this before and it was good. This
one though, they forgot to soak all the salt out of it before packaging.
She cooked it and it was WAY too salty.

None of the family could eat it except for me. I like salty things so I ate
it all myself, even thought it was a bit salty for me too.

Anyway, she wrote to the company and complained about the salt content.
They wrote her back with apologies and sent her a coupon for a replacement
ham.

She used the coupon to get a 2nd one for free and this one was good like it
should be. So she wrote them back again, thanking them for the replacement,
and told them how we all loved it.

They wrote her back, thanking her for the postitive review, and sent still
another coupon for a free one just because of the postitive feedback.

So...we got buy one(too salty) get two more good ones for free.

G.

The Other Guy wrote:
>
> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Brooklyn1 <Gravesend1> wrote:
> >
> >> Melba's Jammin' wrote:
> >> >
> >> >Why is it common to brine pork and poultry, but not beef?
> >>
> >> It's more common to brine beef.
> >> Corned beef.
> >> Sauerbratten.
> >> It's more common than all the rest together to brine fish.
> >
> >Corned beef, eh? Didn't know that.
>
> And, of course, pastrami.

And also....."corned" is another word for "brined in salt water."

G.

On Sun, 07 Oct 2012 08:06:30 -0400, Gary > wrote:

>The Other Guy wrote:
>>
>> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> >
>> >> >Why is it common to brine pork and poultry, but not beef?
>> >>
>> >> It's more common to brine beef.
>> >> Corned beef.
>> >> Sauerbratten.
>> >> It's more common than all the rest together to brine fish.
>> >
>> >Corned beef, eh? Didn't know that.
>>
>> And, of course, pastrami.
>
>And also....."corned" is another word for "brined in salt water."

Pastrami is essentially smoked corned beef.
Btw, brined in salt water is an oxymoron.

On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
> wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> Melba's Jammin' wrote:
>> >
>> >Why is it common to brine pork and poultry, but not beef?
>>
>> It's more common to brine beef.
>> Corned beef.
>> Sauerbratten.
>> It's more common than all the rest together to brine fish.
>
>Corned beef, eh? Didn't know that.
>I thought about sauerbraten when I posted -- but that's marinating, not
>brining.

Corned beef is marinated too. However soaking meat in plain salted
watrer is also marinating... it's just that usually one wants to add
flavors at the same time. Brining is a form of food presevation is
all. Some stupidmarket meats are injected with brine only to extend
shelf life is all.

>Yeah, sal****er fish lives in brine. :-P

Hehe, I bet you enjoy brining eel.

On Sat, 06 Oct 2012 23:19:25 -0500, Melba's Jammin'
> wrote:

>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.

Actually the brine doesn't add weight, brine displaces an equal volume
of water that's naturally in meat (meat is like 80% water)... often a
too concentrated brine will reduce the weight of meat. You're not
geting cheated on the weight, you're getting cheated on freshness...
brined meat is not fresh meat. I really don't understand how they can
get away with selling injected meat along with fresh meat but somehow
they do, probably because not enough people complain... all folks need
do is stop buying it and it will disappear. The meat people brine
meat for one reason only, it greatly extends shelf life. Butter is
salted for exactly the same reason, and I bet you happily buy salted
butter, so be quiet.

On Sun, 07 Oct 2012 12:20:25 -0400, Brooklyn1 <Gravesend1> wrote:

>On Sat, 06 Oct 2012 23:19:25 -0500, Melba's Jammin'
> wrote:
>
>>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.
>
>Actually the brine doesn't add weight, brine displaces an equal volume
>of water that's naturally in meat (meat is like 80% water)... often a
>too concentrated brine will reduce the weight of meat. You're not
>geting cheated on the weight, you're getting cheated on freshness...
>brined meat is not fresh meat. I really don't understand how they can
>get away with selling injected meat along with fresh meat but somehow
>they do, probably because not enough people complain... all folks need
>do is stop buying it and it will disappear. The meat people brine
>meat for one reason only, it greatly extends shelf life. Butter is
>salted for exactly the same reason, and I bet you happily buy salted
>butter, so be quiet.

Injected meat is a whole different thing than brining. With
injection, you are actually adding liquid to the meat. With brining,
there is an exchange. IMO
Janet US

On 10/7/2012 12:48 PM, Janet Bostwick wrote:
> On Sun, 07 Oct 2012 12:20:25 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> On Sat, 06 Oct 2012 23:19:25 -0500, Melba's Jammin'
>> > wrote:
>>
>>> 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.
>>
>> Actually the brine doesn't add weight, brine displaces an equal volume
>> of water that's naturally in meat (meat is like 80% water)... often a
>> too concentrated brine will reduce the weight of meat. You're not
>> geting cheated on the weight, you're getting cheated on freshness...
>> brined meat is not fresh meat. I really don't understand how they can
>> get away with selling injected meat along with fresh meat but somehow
>> they do, probably because not enough people complain... all folks need
>> do is stop buying it and it will disappear. The meat people brine
>> meat for one reason only, it greatly extends shelf life. Butter is
>> salted for exactly the same reason, and I bet you happily buy salted
>> butter, so be quiet.
>
> Injected meat is a whole different thing than brining. With
> injection, you are actually adding liquid to the meat. With brining,
> there is an exchange. IMO
> Janet US
>
Exactly, the process walmart (and others who have followed) requires for
their "fresh" meat is that it be injected to add additional liquid. That
way they can make more money on by by selling water, and keep the
"fresh" meat shelf stable for a month.

On Oct 7, 9:04*am, Brooklyn1 <Gravesend1> wrote:
> On Sun, 07 Oct 2012 08:06:30 -0400, Gary > wrote:
> >The Other Guy wrote:
>
> >> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
> >> > wrote:
>
> >> >In article >,
> >> > Brooklyn1 <Gravesend1> wrote:
>
> >> >> Melba's Jammin' wrote:
>
> >> >> >Why is it common to brine pork and poultry, but not beef?
>
> >> >> It's more common to brine beef.
> >> >> Corned beef.
> >> >> Sauerbratten.
> >> >> It's more common than all the rest together to brine fish.
>
> >> >Corned beef, eh? *Didn't know that.
>
> >> And, of course, pastrami.
>
> >And also....."corned" is another word for "brined in salt water."
>
> Pastrami is essentially smoked corned beef.
> Btw, brined in salt water is an oxymoron.

It's redundant, because it uses two terms that mean the same thing. An
oxymoron is two terms used together that are contradictory, like
describing someone as pretty ugly.

On Sun, 07 Oct 2012 13:23:37 -0400, George >
wrote:

>On 10/7/2012 12:48 PM, Janet Bostwick wrote:
>> On Sun, 07 Oct 2012 12:20:25 -0400, Brooklyn1 <Gravesend1> wrote:
>>
>>> On Sat, 06 Oct 2012 23:19:25 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>>> 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.
>>>
>>> Actually the brine doesn't add weight, brine displaces an equal volume
>>> of water that's naturally in meat (meat is like 80% water)... often a
>>> too concentrated brine will reduce the weight of meat. You're not
>>> geting cheated on the weight, you're getting cheated on freshness...
>>> brined meat is not fresh meat. I really don't understand how they can
>>> get away with selling injected meat along with fresh meat but somehow
>>> they do, probably because not enough people complain... all folks need
>>> do is stop buying it and it will disappear. The meat people brine
>>> meat for one reason only, it greatly extends shelf life. Butter is
>>> salted for exactly the same reason, and I bet you happily buy salted
>>> butter, so be quiet.
>>
>> Injected meat is a whole different thing than brining. With
>> injection, you are actually adding liquid to the meat. With brining,
>> there is an exchange. IMO
>> Janet US
>>
>Exactly, the process walmart (and others who have followed) requires for
>their "fresh" meat is that it be injected to add additional liquid. That
>way they can make more money on by by selling water, and keep the
>"fresh" meat shelf stable for a month.

Nonsense. Whether injected or soaked with brine the hydration
exchange is the same. In the trade meat that hasn't yet been pickled
is referede to at "green weight", because if anything brining causes
meat to lose weight, not gain weight. I suggest yoose read the Rytek
Kutas sausage making book. Brined meat is supposed to be drained for
a couple three days before packaging so the displaced water can ooze
out and be removed. If ever you see meat products labled contains
like 10% saline solution and in its sealed package it's swimming in
fluid do not buy it, it hasn't been properly prepared and will very
likely contain the listeria bugs... if at your deli you notice meats
in the cooler sitting in trays of fluid do not buy there, you will
become very ill consuming those meats.

On Sun, 07 Oct 2012 10:09:38 -0700, The Other Guy
> wrote:

>On Sun, 07 Oct 2012 12:04:19 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>On Sun, 07 Oct 2012 08:06:30 -0400, Gary > wrote:
>>
>>>The Other Guy wrote:
>>>>
>>>> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
>>>> > wrote:
>>>>
>>>> >In article >,
>>>> > Brooklyn1 <Gravesend1> wrote:
>>>> >
>>>> >> Melba's Jammin' wrote:
>>>> >> >
>>>> >> >Why is it common to brine pork and poultry, but not beef?
>>>> >>
>>>> >> It's more common to brine beef.
>>>> >> Corned beef.
>>>> >> Sauerbratten.
>>>> >> It's more common than all the rest together to brine fish.
>>>> >
>>>> >Corned beef, eh? Didn't know that.
>>>>
>>>> And, of course, pastrami.
>>>
>>>And also....."corned" is another word for "brined in salt water."
>>
>>Pastrami is essentially smoked corned beef.
>
>Pastrami is peppered rather than using corned beef spices,
>totally different taste.

Yes, it's seasoned differently after brining but it's still smoked
corned beef. The better pastramis are also made from a differeent cut
of the brisket, the cap or the deckle, very difficlut to find. Of
course nowaday most of yoose have only tasted pastami made from beef
rounds, or worse, poultry. The kosher delis are for all intents and
purposes gone forever (the very few that still exist are not permitted
to prepare foods properly (thank the know nothing health departments),
the viands at kosher *style* delis aren't even close.

"Gary" > wrote in message ...
> The Other Guy wrote:
>>
>> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> >
>> >> >Why is it common to brine pork and poultry, but not beef?
>> >>
>> >> It's more common to brine beef.
>> >> Corned beef.
>> >> Sauerbratten.
>> >> It's more common than all the rest together to brine fish.
>> >
>> >Corned beef, eh? Didn't know that.
>>
>> And, of course, pastrami.
>
> And also....."corned" is another word for "brined in salt water."

ISTR that 'corned meat' also used to include saltpetre as an ingredient. Or
was saltpetre just one of the forms of 'salts' involved?

In article >,
says...
>
> Why is it common to brine pork and poultry, but not beef?

Mostly because pork and poultry have pretty much had the flavor bred out
of them.

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.

"Melba's Jammin'" > wrote in message
...
> Why is it common to brine pork and poultry, but not beef?
> --
> Barb,
> http://www.barbschaller.com, as of August 20, 2012

Corned beef :-)

Dimitri

Dimitri wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
> > Why is it common to brine pork and poultry, but not beef?
> > --
> > Barb,
> > http://www.barbschaller.com, as of August 20, 2012
>
> Corned beef :-)
>
> Dimitri

One other thing. Beef and turkey have strong flavors. Chicken (mainly) and
pork have more neutral flavors. IMO, chicken is so popular because of the
neutral flavor....you can do much more recipe variety with that meat.

G.

On Tue, 09 Oct 2012 18:05:03 +1100, John John >
wrote:

>On Tue, 9 Oct 2012 02:10:35 -0400, T >
>wrote:
>
>>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.
>
>People who eat supermarket meat don't appreciate good food.

It all comes from the same slaughter houses... where you live the
markets sell the lesser grades is all... and if I want to pay 2 1/2
times more I can buy from the local cattle ranches but it's not worth
the price, in fact store bought is better... folks who boast about
eating local organic beef are the same types who believe that the
emperor is wearing new clothes. I buy most meat from the small market
in town, they sell very good quality, the butchers will custom cut,
and prices are lower than elsewhere. The market in town sells the
best pork around. There are a few stand alone meat markets nearby but
I think they are just rip off artists. The cattle farmer who hays my
land over in the next county sells beef, I've sampled some for free
but it's not all that. He's tried to pay my rent in beef but I tell
him the tax assessor only takes cash. Most folks shop for meat by
emotion and presentation... they believe it's better from a meat
market and it looks more attractive in the meat case without the
wrapping, and under the special lighting that makes it look the
brighter red that they imagine how beef should look.

On Oct 9, 7:36*am, Brooklyn1 <Gravesend1> wrote:
> On Tue, 09 Oct 2012 18:05:03 +1100, John John >
> It all comes from the same slaughter houses... where you live the
> markets sell the lesser grades is all... and if I want to pay 2 1/2
> times more I can buy from the local cattle ranches but it's not worth
> the price, in fact store bought is better... folks who boast about
> eating local organic beef are the same types who believe that the
> emperor is wearing new clothes. *I buy most meat from the small market
> in town, they sell very good quality, the butchers will custom cut,
> and prices are lower than elsewhere. *The market in town sells the
> best pork around. *There are a few stand alone meat markets nearby but
> I think they are just rip off artists. *The cattle farmer who hays my
> land over in the next county sells beef, I've sampled some for free
> but it's not all that. *He's tried to pay my rent in beef but I tell
> him the tax assessor only takes cash. *Most folks shop for meat by
> emotion and presentation... they believe it's better from a meat
> market and it looks more attractive in the meat case without the
> wrapping, and under the special lighting that makes it look the
> brighter red that they imagine how beef should look.

Like all businesses their are good and bad butchers. The one I use is
amazing. His meat is outstanding and his prices are about the same as
the local supermarket, especially as his meat is trimmed with the
correct (but not to much) fat left on. I can also order almost
anything I need. (Try that at whole foods!) (By the way, much of his
meat comes from local farms and all, except the veal, is free range.
He tried free range veal once but it doesn't taste as good.)

I know I'm lucky to have access to such a good butcher, but in many
areas they can be found.

http://www.richardfisher.com

On Oct 9, 7:17*am, Gary > wrote:
>
> One other thing. *Beef and turkey have strong flavors. Chicken (mainly) and
> pork have more neutral flavors. *IMO, chicken is so popular because of the
> neutral flavor....you can do much more recipe variety with that meat.
>
> G.

That may be true in the US but not elsewhere. The animals have been
bred for quantity of meat, not quality. Try eating either in other
countries and the taste is so much better.

http://www.richardfisher.com

Amen to that Melba's Jammin'!!!!!!

On 10/7/2012 12:23 PM, George wrote:
> On 10/7/2012 12:48 PM, Janet Bostwick wrote:

>> Injected meat is a whole different thing than brining. With
>> injection, you are actually adding liquid to the meat. With brining,
>> there is an exchange. IMO
>> Janet US
>>
> Exactly, the process walmart (and others who have followed) requires
> for their "fresh" meat is that it be injected to add additional
> liquid. That way they can make more money on by by selling water, and
> keep the "fresh" meat shelf stable for a month.

Bingo. I was part of a product evaluation group for Hormel injected
pork products way back in their development phase. I had a long
conversation with the guy leading the group about what the company's
goal was. He said they wanted to boost pork sales, but consumer
surveys showed that a lot of people reported pork was more challenging
than other meats to cook properly because it was so prone to drying
out and getting tough. Hormel was thus looking at ways to produce pork
that would be consistently tender even if it was overcooked or cooked
incorrectly. The fact that injecting the solution increased the meat
weight was a little bonus, but they mainly wanted to boost the
consumption of pork.

There's a fact sheet that explains what those ingredients do to the
pork they're injected into:

Functionality Of Non-Meat Ingredients Used In Enhanced Pork

http://www.extension.org/pages/27340...-enhanced-pork

Some excerpts:

....it is the ability of salt to increase waterholding capacity that
drives its use in enhanced pork products.
The addition of sodium lactate has been shown to improve overall
color, help to stabilize color during storage and to increase the
length of time that color is maintained during storage. The addition
of sodium lactate has been shown to increase meat juiciness...sodium
lactate addition has been shown to improve the pork flavor in these
meats and to reduce the development of off-flavors associated with
lipid oxidation. However, sodium lactate addition also has been
associated with higher salt tastes, increased throat-burning
mouth-feel, and higher levels of chemical aromatic flavor.
Potassium lactate has been shown to increase meat color, improve
juiciness and tenderness, enhance positive flavor attributes and
decrease negative flavor attributes during storage, decrease microbial
growth, and limit the growth of some major meat pathogens as
previously discussed with sodium lactate.
Sodium diacetate recently has been approved for use in meat products
as an antimicrobial agent.
The use of food grade organic acids, such as citric, malic, acetic,
lactic, benzoic, sorbic and propionic acids, have been used to limit
microbiological growth in food products.

On Tue, 09 Oct 2012 10:25:26 -0500, Hell Toupee >
wrote:

>On 10/7/2012 12:23 PM, George wrote:
>> On 10/7/2012 12:48 PM, Janet Bostwick wrote:
>
>>> Injected meat is a whole different thing than brining. With
>>> injection, you are actually adding liquid to the meat. With brining,
>>> there is an exchange. IMO
>>> Janet US
>>>
>> Exactly, the process walmart (and others who have followed) requires
>> for their "fresh" meat is that it be injected to add additional
>> liquid. That way they can make more money on by by selling water, and
>> keep the "fresh" meat shelf stable for a month.
>
>Bingo. I was part of a product evaluation group for Hormel injected
>pork products way back in their development phase. I had a long
>conversation with the guy leading the group about what the company's
>goal was. He said they wanted to boost pork sales, but consumer
>surveys showed that a lot of people reported pork was more challenging
>than other meats to cook properly because it was so prone to drying
>out and getting tough. Hormel was thus looking at ways to produce pork
>that would be consistently tender even if it was overcooked or cooked
>incorrectly. The fact that injecting the solution increased the meat
>weight was a little bonus, but they mainly wanted to boost the
>consumption of pork.

He lied and fool that you are believed him. Injecting saline causes
the natural moisture in the meat to exude the same as brining in
saline solution... actually injecting causes more natural juices to
exude and at a much greater rate, injecting shortens the meat curing
process substantially. The only reason they wanted to add salt was to
increase shelf life... pork has a shorter shelf life than beef, beef
can be aged, pork cannot. That's why there are so many cured pork
products (hams, sausage, etc.) but relatively few cured beef products.
It's very easy to properly cook pork, however too many like to use the
alibi about how pork isn't the same anymore... BS... they simply can't
cook.

On Tuesday, October 9, 2012 1:31:37 PM UTC-4, Brooklyn1 wrote:
> On Tue, 09 Oct 2012 10:25:26 -0500, Hell Toupee >
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> wrote:
>
>
>
> >On 10/7/2012 12:23 PM, George wrote:
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> >> On 10/7/2012 12:48 PM, Janet Bostwick wrote:
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> >
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> >>> Injected meat is a whole different thing than brining. With
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> >>> injection, you are actually adding liquid to the meat. With brining,
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> >>> there is an exchange. IMO
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> >>> Janet US
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> >>>
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> >> Exactly, the process walmart (and others who have followed) requires
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> >> for their "fresh" meat is that it be injected to add additional
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> >> liquid. That way they can make more money on by by selling water, and
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> >> keep the "fresh" meat shelf stable for a month.
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> >
>
> >Bingo. I was part of a product evaluation group for Hormel injected
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> >pork products way back in their development phase. I had a long
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> >conversation with the guy leading the group about what the company's
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> >goal was. He said they wanted to boost pork sales, but consumer
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> >surveys showed that a lot of people reported pork was more challenging
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> >than other meats to cook properly because it was so prone to drying
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> >out and getting tough. Hormel was thus looking at ways to produce pork
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> >that would be consistently tender even if it was overcooked or cooked
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> >incorrectly. The fact that injecting the solution increased the meat
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> >weight was a little bonus, but they mainly wanted to boost the
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> >consumption of pork.
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>
>
> He lied and fool that you are believed him. Injecting saline causes
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> the natural moisture in the meat to exude the same as brining in
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> saline solution... actually injecting causes more natural juices to
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> exude and at a much greater rate, injecting shortens the meat curing
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> process substantially. The only reason they wanted to add salt was to
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> increase shelf life... pork has a shorter shelf life than beef, beef
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> can be aged, pork cannot. That's why there are so many cured pork
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> products (hams, sausage, etc.) but relatively few cured beef products.
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> It's very easy to properly cook pork, however too many like to use the
>
> alibi about how pork isn't the same anymore... BS... they simply can't
>
> cook.

You're on a streak again. How many more consecutive days can you post only patently false statements? You're a true imbecile.