What's wrong with Canadians?

[2LaneCruzer]

 

[jigs_n_fixtures]

No, she is/was right . . . commercial meats are not hung long enough.

Most of the meat you can buy now, is Pressure Bag Cured, look for the PBC on the label.

Pressure bag curing is vacuum sealing and then running the pressure up and down. Supposedly, that breaks up the fiber, as much as several weeks of air curing.

yea right. it isn’t as tender, but it retains a lot more water. Ever notice that you can’t sear meat anymore? The bag curing is why.

 

[Molalla1]

Most of the meat you can buy now, is Pressure Bag Cured, look for the PBC on the label.

Pressure bag curing is vacuum sealing and then running the pressure up and down. Supposedly, that breaks up the fiber, as much as several weeks of air curing.

yea right. it isn’t as tender, but it retains a lot more water. Ever notice that you can’t sear meat anymore? The bag curing is why.

I have been raising our own beef for over 50 years . . .

on edit: we (my family) raised beef too so you can add another 20 or so years.

 

[JethroB]

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I worked for a chicken company for 24 years. The brand name was “Young & Tender”. The men’s softball team’s shirts said “Young & Tender - You can’t buy a better piece”. They weren’t allowed to wear them at work.

Water retention in the meat is a good thing for the packer, but USDA has limits on how much you can get away with. IIRC is was 4% for chicken. Ever notice the diaper in the bottom of a tray of meat? There are ways.

 

[Jstpssng]

I worked for a chicken company for 24 years. The brand name was “Young & Tender”. The men’s softball team’s shirts said “Young & Tender - You can’t buy a better piece”. They weren’t allowed to wear them at work.

Water retention in the meat is a good thing for the packer, but USDA has limits on how much you can get away with. IIRC is was 4% for chicken. Ever notice the diaper in the bottom of a tray of meat? There are ways.

One thing people notice when they eat one of the turkeys I've raised... they cook up a lot faster. I find that commercially grown turkey is salty, probably because I don't eat it very often.

 

[Bill Guenthner]

One thing people notice when they eat one of the turkeys I've raised... they cook up a lot faster. I find that commercially grown turkey is salty, probably because I don't eat it very often.

Yep. Turkey from the grocery store is injected with a lot of salt water. Of course if you brine your fresh ones you're right back in the same boat.

 

[Jstpssng]

Yep. Turkey from the grocery store is injected with a lot of salt water. Of course if you brine your fresh ones you're right back in the same boat.

I don't, it kind of defeats the purpose of raising them. I certainly don't do it to save money...

 

[yooperterry]

Crap here the U P of Michigan I had to walk to and from school 5 miles, uphill both ways with the wind in my face all the way!

 

[Jstpssng]

Crap here the U P of Michigan I had to walk to and from school 5 miles, uphill both ways with the wind in my face all the way!

You left out the blizzard on opening and last day...

 

[orezok]

I guess you know, my brain won't be satisfied until I try to write out the names of the fifty statesW.

When you’re done wit that, try naming the capitals. I can at best name about 50%