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| 06:21 AM | ||
| Users Online Now: 1,665 (Who's On?) | Visitors Today: 310,781 | |
| Pageviews Today: 530,781 | Threads Today: 255 | Posts Today: 3,644 |
| 06:21 AM | ||
Stupid Teens Are About To Ruin Home Meat-Curing | |
| Anonymous Coward User ID: 80911711  United States10/16/2021 12:40 PM Report Abusive Post Report Copyright Violation | |
MichAnon.ael  User ID: 75844604 United States10/16/2021 01:20 PM Report Abusive Post Report Copyright Violation | At what point do we stop and think about the poisonous chemicals we use in food processing? From "pink salt" to tidepods. Quoting: MichAnon.ael how is nitrogen and sodium harmful to you That's a misrepresentation. Sodium Nitrate and Sodium Nitrite are not just sodium and nitrogen which I'm sure can be harmful on their own in the wrong context and or quantity. The OP lines out some of the reasons these things are potentially dangers. My question is why are we using dangerous things in our food stuffs. If it's that deadly for a kid to eat then why are we washing all our dishes, plates and silverware with it? Is it leaving something behind? I don't know. |
| themessengernevermatters User ID: 80117407 United States10/16/2021 01:54 PM Report Abusive Post Report Copyright Violation | k im confused....ive watched a few videos about making your own beef jerky and never heard this (sodium nitrite) mentioned in the process... Quoting: Anonymous Coward 79295247 so what's the difference between curing beef jerky vs just making it by dehydrating the sh*t out of it? * nitrite good grief! f*cked up TWICE...i meant to say, never heard of this... *nitrAte i watched a beef jerky video where some old dude had made jerky.....no sodium nitrate/nitrite....just regular NaCl / salt and a dehydrator. Granted, he stored it in his fridge. BUT, that shit lasted 10+ YEARS. Not sure why the sodium nitrate/nitrite is even necessary Probably fast and cheap. Two things Americans and big business love. I also have seen many people cure meat with just regular salt and drying. “The rules are simple: they lie to us, we know they're lying, they know we know they're lying, but they keep lying to us, and we keep pretending to believe them.” Elena Gorokhova, A Mountain of Crumbs |
| themessengernevermatters User ID: 80117407 United States10/16/2021 01:55 PM Report Abusive Post Report Copyright Violation | Also I wonder where OP lives that they locked up the tide pods. I can buy them right off the shelf where I live. If I used them. “The rules are simple: they lie to us, we know they're lying, they know we know they're lying, but they keep lying to us, and we keep pretending to believe them.” Elena Gorokhova, A Mountain of Crumbs |
| Anonymous Coward User ID: 80911711 United States10/16/2021 07:00 PM Report Abusive Post Report Copyright Violation | At what point do we stop and think about the poisonous chemicals we use in food processing? From "pink salt" to tidepods. Quoting: MichAnon.ael how is nitrogen and sodium harmful to you That's a misrepresentation. Sodium Nitrate and Sodium Nitrite are not just sodium and nitrogen which I'm sure can be harmful on their own in the wrong context and or quantity. The OP lines out some of the reasons these things are potentially dangers. My question is why are we using dangerous things in our food stuffs. If it's that deadly for a kid to eat then why are we washing all our dishes, plates and silverware with it? Is it leaving something behind? I don't know. nitrogen is 70 percent of your air |
| Anonymous Coward User ID: 79044425 United States10/16/2021 07:12 PM Report Abusive Post Report Copyright Violation | |
| GSB/LTD (OP) User ID: 8080014 United States10/17/2021 12:41 PM Report Abusive Post Report Copyright Violation | k im confused....ive watched a few videos about making your own beef jerky and never heard this (sodium nitrite) mentioned in the process... Quoting: Anonymous Coward 79295247 so what's the difference between curing beef jerky vs just making it by dehydrating the sh*t out of it? Okay: you can cure meats without using any preservatives at all, but over time the fats will become rancid and the meat will grow bacteria; and there's the possibility that the meat will begin to grow mold even before the fats deteriorate. Been there, seen it. Even the Iniut tribe of Alaska use a pre-brine of Salt before they smoke their Salmon over a fire or dry it more slowly in the Sun. BTW: I've actually tasted some of that genuine Inuit Salmon and the reputation is well-deserved! Going back all the way to 300 BC, salt has always been the primary means of preserving meats and it always will be. The key to making an good Jerky is to use meat with as little fat as possible. I find a Bottom/Top Round roast works well for this but since that muscle is already a tough cut that jerky makes it downright leathery unless it's cut very thinly! BTW: when you buy Jerky seasonings it will usually come in two pouches: one has the actual seasoning and the other the "cure" which is Sodium Nitrite. And you can expect to find several warnings on the packaging about its use. You can also make your own seasoning and simply use table salt as the preservative. But then flavor balance becomes an issue; that's why I normally just buy my jerky seasonings. Last Edited by GSB/LTD on 10/17/2021 12:48 PM |
