Hmm never heard of baking soda being useful for the task at hand. Swear a person learn something new every day on this place. As far as I can tell phosphates is simply food grade soap aka surfactant. Farmer's been using it for years for foliar cotton spraying in the form of some stuff called Wix which is designed to reduce the surface tension of the water producing smaller bubbles thereby making the water wetter and mo able to adhere to the cotton leaves. If you want phosphates in the meat you should be able to buy it thataway at the store. Nearly all the pumped..injected..enhanced meats chicken fish from the store contrain phosphates. Real common ingredient in storebought sausage. I shot up two butts with FAB C. Last night. Got em on to cooking this AM. FAB C is really for chickens but I didnt have any FAB P which is for hawgs. Old Joe Ames always say C and P was the same thang. Fab B has some dark roast beef flavors added. Do not want the pig to taste like roast beef but it all tastes like chicken ya know?
bigwheel
bigwheel