Food

It's bad enough that we are paying such high prices for everything in the grocery, but gee-wiz, paying for more injected water in our meats too. I've always thought that the water injected into meats to make them weigh more was wrong. But as any one that has tried to sear a steak or any piece of meal has realized lately, it's now worse. I took some smoked ham out of the freezer yesterday, and I want to just sear it on both sides. I had my frying pan hot and sprayed some pam in it, put the ham in, and went to wash a dish in the sink while that side cooked. It wasn't even a minute when I returned to the stove the ham that I had in my minds eye as being seared and ready to turn to do the other side, was boiling in it's own water. So I thought I would do a little research to find out why they do this. To my surprise not only salty water, but a few chemicals too. And here's some of the stuff that they inject.

The ham you buy at the store is generally wet or brine cured. This process involves injecting the ham with a combination of salt, sugar, sodium nitrite, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavorings.

So you know even in meats, we never know what we're eating. So if we want to have a GOOD piece of meat, we'll have to raise our own, because from what I read, they're injecting the animals on the various farms with chemicals too. Oh, what a world, what a world.

until next time good eating

and God bless you all.