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Old 01-11-2009, 08:01 PM   #1
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just reading good advice isn't enough

This board is a treasure-house of experience and wisdom, and we all profit from other people's hard-earned knowledge -- if we remember to act on it.

The back ribs I got on sale earlier in the week didn't seem quite right throughout the cook. Then as we were eating them, I noticed a salty taste that I didn't put there, and the word "hammy" came to mind. Reading the label -- FINALLY! -- I saw that they were "Self Basting," containing up to 12% solution of pork broth and other stuff. Yep, cured back ribs.

I was planning to give the second rack to the neighbors when they get back from a weekend trip. Not now, I'm not. I'm not even sure I'll eat them myself.

Read the label. If it says anything about added solution, pass.

--John
(I love ham, but not when I'm expecting ribs.)
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Old 01-11-2009, 09:20 PM   #2
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Sux don't it? Freeze them and use them for beans.. That's all they are good for now..
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Old 01-12-2009, 12:23 PM   #3
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Hope I learn from yalls misfortune.
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Old 01-12-2009, 12:45 PM   #4
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Ham on a stick! Sorry John.

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Old 01-12-2009, 05:23 PM   #5
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Sapo knows that mistake all too well, like he said, put them in some baked beans!!
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Old 01-12-2009, 06:44 PM   #6
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I feel for ya.

Its getting hard to find non-enhanced pork around here. Kings (kroger) didn't even have any fresh pork last time stopped in- all it "guarantee shot up like a junkie with upto x% solution. Guess I'm going to have start buying by the case at the butcher shop.
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Old 01-12-2009, 07:51 PM   #7
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I just can't figger out how come yall are so anal about this enhanced pork stuff. If it didn't make it mo betta..they wouldn't enhance it. Simple huh? The pork we get nowadays is about as flavorful as the chickens we get which is tasteless. Got to do something to make it have a little flavor. Might as well brine it. Now I had just as soon let the meat packers do it. They know how to do it mo betta than me. This is a silly thread

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Old 01-12-2009, 11:54 PM   #8
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Quote:
Originally Posted by bigwheel
I just can't figger out how come yall are so anal about this enhanced pork stuff. If it didn't make it mo betta..they wouldn't enhance it. Simple huh? The pork we get nowadays is about as flavorful as the chickens we get which is tasteless. Got to do something to make it have a little flavor. Might as well brine it. Now I had just as soon let the meat packers do it. They know how to do it mo betta than me. This is a silly thread

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They do it to extend shelf life. More opportunity to sell it at full price before it has to be marked down. Just dollars and cents and bottom line.
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Old 01-13-2009, 06:01 AM   #9
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Don't worry, eventually all the people who knew what real pork tasted like will be dead.........
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Old 01-13-2009, 07:00 AM   #10
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Sam's Club carries non enhanced pork - NOT Wal Mart though!
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