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OT Salt Nitrates In Meat

A

Anonymous-0

Well-known Member
Supermarket had a sale on Smithfield pork loins, so I bought one. Cooked it today, it is so full of salt and nitrates that it is not fit to eat. I ate one slice at supper, and have been craving water all night. No wonder people are dying of heart attacks and strokes..
I guess that is the price we pay for a long shelf life on meats. I noticed that this loin was good until Jan 15th.
 
i quit using smithfield a couple years ago, found the quality did not exist any more, too much of an artificial taste. glad i quit, and anyone can take this any way they choose, smithfield is one of the nations biggest employer of immigrants; legal or non-legal. one of the best hams i bought at thanksgiving was a sugar tree brand from wisconsin.
 
i quit using smithfield a couple years ago, found the quality did not exist any more, too much of an artificial taste. glad i quit, and anyone can take this any way they choose, smithfield is one of the nations biggest employer of immigrants; legal or non-legal. one of the best hams i bought at thanksgiving was a sugar tree brand from wisconsin.
 
Sodium nitrates and sodium nitrires are used in curing and preserving meat. one is used in meats that are cooked when processed like salami, Bolonga, ect. The other is used in uncooked meat, like a sausage that's cured and dried and eaten uncooked. Don't remember which is which but I try and stay away from such things and stay all natural when processing and curing meat
 
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