Had 2 slabs of whole spares I got at Aldi for 50% off; about $6 per slab. Smoked one of them today and they were very salty. Used Dizzy Pig Dizzy Dust as I have on previous ribs. After lunch checked the label on the remaining slab; enhanced with a 7% solution of water, salt, etc. Can you get rid if any of the extra salt by soaking them in water before cooking? I will not be buying any more of these.
Tyson salty ribs?
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IamMadMan
somebody shut me the fark up.
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This was posted on the forum sometime ago, and I have added to it.
Is Your Meat Enhanced?
All you foodies out there beware, there is an impostor lurking on your grocers’ shelf. You most certainly have seen this impostor, and more than likely you have this impostor in your freezer. It masquerades as a Natural and/or Minimally Processed product. It has been injected (or soaked/marinated) with a mysterious solution that can effect not the only the way it tastes but the way it cooks, and it’s nutrient contents.
Who (or in this case, what) is this nefarious poser?……………Meat (and to a lesser extent poultry), more specifically; Pork & Beef. It seems that over the years producers of meats & poultry have done a great job in catering to the masses that clamor for leaner products. So great in fact that they are much leaner than in years past, and this is where the problem begins.
Leaner meats, means less fat. Less fat means less flavor, and meats that dry out quicker during cooking. Well the powers that be in the meat industry certainly don’t want to be in the business of selling dry meats with less flavor. Not when consumers may be able to find fattier (and therefore juicer & more flavorful) meats somewhere else. So what is the answer?
Easy: Let’s change the meat so the consumers can have leaner meats, that are also juicy & flavorful. They discovered that by injecting additives into the meat, they can do just this, but not just any additives. What if they added also added chemicals that would help to preserve the meat (color, etc) for the long drive to your local grocer?
Well folks this is not a lead in for a science fiction story about how corporate greed created a mutated food supply for all to ingest, sadly this is a real and everyday occurrence. So does this mean there is a clandestine operation somewhere injecting these additives in a dark alley somewhere? Nope, not at all, it is legal, regulated (USDA) and is supposed to be identified to the consumer on each and every package.
You may be asking; why should I care, it is legal right? Yes it is legal, and yes you should care for many reasons:
Are you a diabetic or someone watching your sodium intake?
Do you wonder why some meats seem to cook quicker and taste different than other meats of the same cut, size & weight?
Do you buy meats and other products based on an “All Natural” label?
Do you wonder why some pork you buy & cook, ends up tasting “hammy”
If you answered “Yes” to any of the above, keep reading.
A collaborative study was conducted by scientists at USDA, University of Wisconsin, University of Maryland, and the National Pork Board to determine the nutrient contents of pork, enhanced and non-enhanced.
A copy of that study can be found here: https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/EB07_EnhancedPork.pdf
Also View https://www.sciencedirect.com/science/article/abs/pii/S0023643814004381
The study begins be stating that it is estimated that 45% of fresh pork cuts are enhanced. It goes onto examine the differences in nutrients between enhanced and non-enhanced pork. The surprising results were that on pork cuts that were Braised (cooked in liquid) the sodium content was over 200% higher in enhanced pork versus non-enhanced pork. When these same cuts were Roasted or Broiled the sodium content increased to over 500% in the enhanced products!
The substances that they “enhance” the meats with vary, but tend to be: Sodium Phosphate, Potassium Lactate & broth. Here is a prime example:
This particular brand contains “up to a twelve percent solution”, the concentration does vary from one brand to another, with some brands reported to be as low as 1.5% solution up to 15% (the highest I have seen, outside of cured meats). Obviously the lower the concentration the better, but I strive to locate local meat processors and attempt to buy non-enhanced meats.
The bottom line is this: Read the labels thoroughly, and understand what it is you are buying, cooking and eating. Always check meat package labeling for statements stating something like “Enhanced with up to a XX% solution of…” in small print somewhere on the package.
I personally try to avoid meat that has been “enhanced” by the packing company. By sticking to naturally processed , non-enhanced meats, I have much greater control over the finished product, and I don’t waste my hard-earned money paying the going rate per pound for salt water. If you think about it, a product enhanced with a 15% solution means you’re only getting 85% of the meat you’re paying for…
The only way to determine if your meat has been enhanced is to carefully read the label; look for the key-words like "basted", "enhanced", "injected", and "improved". Also look for phrases like "extra tender", "always tender", "moist and juicy", and "tender and juicy". Lastly, check the ingredients list for salt, phosphates, solution, broth, or flavorings. These are the key words to determining if your meat has been injected. Even with the words "Fresh" and/or "Natural" could be still be used to describe an enhanced meat if you read the small print.
Enhanced meat is the well grounded in the market chain, and it isn't going away anytime soon. Besides being well rooted in the market place, enhanced meat is extremely profitable. Unsuspecting consumers are drawn to the key-words and key-phrases, with the promise of a better product for a better meal. Many do not realize that although the end result of the process is tenderness, the real reason for enhancing is in increasing the profits. Enhancing a meat extends the shelf life, enhances the color, and adds additional weight to the package.
As an example of increased profits, lets look at the "Enhanced Turkey".
Even the self-basting Butterball turkey is an enhanced. While a 5% gain in package weight might not seem like a large profit margin; Consider the fact that over 736 million pounds of turkey are sold each year. 736 million pounds of turkey sold at an average of a dollar a pound will turn that added 5% weight into an additional $36,800,000.00 in annual profits.
Sadly many consumers do not have fresh meat sources to choose from, so they have no choice but to purchase enhanced meats from the general marketplace.
The bottom line is this: Read the labels thoroughly, and understand what it is you are buying, cooking and eating.
Is Your Meat Enhanced?
All you foodies out there beware, there is an impostor lurking on your grocers’ shelf. You most certainly have seen this impostor, and more than likely you have this impostor in your freezer. It masquerades as a Natural and/or Minimally Processed product. It has been injected (or soaked/marinated) with a mysterious solution that can effect not the only the way it tastes but the way it cooks, and it’s nutrient contents.
Who (or in this case, what) is this nefarious poser?……………Meat (and to a lesser extent poultry), more specifically; Pork & Beef. It seems that over the years producers of meats & poultry have done a great job in catering to the masses that clamor for leaner products. So great in fact that they are much leaner than in years past, and this is where the problem begins.
Leaner meats, means less fat. Less fat means less flavor, and meats that dry out quicker during cooking. Well the powers that be in the meat industry certainly don’t want to be in the business of selling dry meats with less flavor. Not when consumers may be able to find fattier (and therefore juicer & more flavorful) meats somewhere else. So what is the answer?
Easy: Let’s change the meat so the consumers can have leaner meats, that are also juicy & flavorful. They discovered that by injecting additives into the meat, they can do just this, but not just any additives. What if they added also added chemicals that would help to preserve the meat (color, etc) for the long drive to your local grocer?
Well folks this is not a lead in for a science fiction story about how corporate greed created a mutated food supply for all to ingest, sadly this is a real and everyday occurrence. So does this mean there is a clandestine operation somewhere injecting these additives in a dark alley somewhere? Nope, not at all, it is legal, regulated (USDA) and is supposed to be identified to the consumer on each and every package.
You may be asking; why should I care, it is legal right? Yes it is legal, and yes you should care for many reasons:
Are you a diabetic or someone watching your sodium intake?
Do you wonder why some meats seem to cook quicker and taste different than other meats of the same cut, size & weight?
Do you buy meats and other products based on an “All Natural” label?
Do you wonder why some pork you buy & cook, ends up tasting “hammy”
If you answered “Yes” to any of the above, keep reading.
A collaborative study was conducted by scientists at USDA, University of Wisconsin, University of Maryland, and the National Pork Board to determine the nutrient contents of pork, enhanced and non-enhanced.
A copy of that study can be found here: https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/EB07_EnhancedPork.pdf
Also View https://www.sciencedirect.com/science/article/abs/pii/S0023643814004381
The study begins be stating that it is estimated that 45% of fresh pork cuts are enhanced. It goes onto examine the differences in nutrients between enhanced and non-enhanced pork. The surprising results were that on pork cuts that were Braised (cooked in liquid) the sodium content was over 200% higher in enhanced pork versus non-enhanced pork. When these same cuts were Roasted or Broiled the sodium content increased to over 500% in the enhanced products!
The substances that they “enhance” the meats with vary, but tend to be: Sodium Phosphate, Potassium Lactate & broth. Here is a prime example:
This particular brand contains “up to a twelve percent solution”, the concentration does vary from one brand to another, with some brands reported to be as low as 1.5% solution up to 15% (the highest I have seen, outside of cured meats). Obviously the lower the concentration the better, but I strive to locate local meat processors and attempt to buy non-enhanced meats.
The bottom line is this: Read the labels thoroughly, and understand what it is you are buying, cooking and eating. Always check meat package labeling for statements stating something like “Enhanced with up to a XX% solution of…” in small print somewhere on the package.
I personally try to avoid meat that has been “enhanced” by the packing company. By sticking to naturally processed , non-enhanced meats, I have much greater control over the finished product, and I don’t waste my hard-earned money paying the going rate per pound for salt water. If you think about it, a product enhanced with a 15% solution means you’re only getting 85% of the meat you’re paying for…
The only way to determine if your meat has been enhanced is to carefully read the label; look for the key-words like "basted", "enhanced", "injected", and "improved". Also look for phrases like "extra tender", "always tender", "moist and juicy", and "tender and juicy". Lastly, check the ingredients list for salt, phosphates, solution, broth, or flavorings. These are the key words to determining if your meat has been injected. Even with the words "Fresh" and/or "Natural" could be still be used to describe an enhanced meat if you read the small print.
Enhanced meat is the well grounded in the market chain, and it isn't going away anytime soon. Besides being well rooted in the market place, enhanced meat is extremely profitable. Unsuspecting consumers are drawn to the key-words and key-phrases, with the promise of a better product for a better meal. Many do not realize that although the end result of the process is tenderness, the real reason for enhancing is in increasing the profits. Enhancing a meat extends the shelf life, enhances the color, and adds additional weight to the package.
As an example of increased profits, lets look at the "Enhanced Turkey".
Even the self-basting Butterball turkey is an enhanced. While a 5% gain in package weight might not seem like a large profit margin; Consider the fact that over 736 million pounds of turkey are sold each year. 736 million pounds of turkey sold at an average of a dollar a pound will turn that added 5% weight into an additional $36,800,000.00 in annual profits.
Sadly many consumers do not have fresh meat sources to choose from, so they have no choice but to purchase enhanced meats from the general marketplace.
The bottom line is this: Read the labels thoroughly, and understand what it is you are buying, cooking and eating.
Last edited:
Post above is spot on. I got an enhanced pork sirloin two weeks ago, and used ZERO salt in the rub. Just garlic, paprika, pepper, mustard powder, thyme, onion powder and it had plenty of salt still. That enhanced brine really ups the saltiness.
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
No Salt / No Sugar Rubs
================================
Third Eye's No sugar/No salt rub
http://www.bbq-brethren.com/forum/showpost.php?p=1746128&postcount=4
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1195316146
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 tablespoon black pepper
1 tablespoon red pepper
1 tablespoon mustard powder
================================
Paul Kirk's Championship BBQ book
http://www.bbq-brethren.com/forum/showpost.php?p=1798370&postcount=6
1/4 cup cayenne pepper
1/4 cup sweet Hungarian paprika
2 Tbl chili powder
2 tea ground black pepper
1 tea white pepper
1 tea dry mustard
1 tea ground thyme
1 tea garlic powder
1 tea onion powder
1/2 tea sage
===============================
