deli meat salt

Quoted message said:

Why does my deli meat have so much sodium? Why can't they
use potassium sorbate or something as a preservative? Are
there any that use potassium

Sodium Chloride is cheap, and saltwater injected into
the meat means they can charge the same price and make
more profit.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

Quoted message said:

From: [email hidden]

Quoted message said:

Why does my deli meat have so much sodium? Why can't they
use potassium sorbate or something as a preservative? Are
there any that use potassium

You might look into Boars Head meats. I wasn't able to find
any information as to what they use for preservatives in
their deli meats like roast beef, ham, turkey, corned beef
or pastrami, but from experience they are definitely not
overloaded with [censored]. One pays dear - 9.00 a lb for Roast
Beef, but it tastes just like home roasted beef, possibly
better, and I can get 3-4 great sandwiches out of a pound.

Down here where I live in Florida, just about every deli and
restaurant serve Boar's Head products. Only the
stupidmarkets carry the injected garbage, though Publix does
carry a full line of Boar's Head, which include some pretty
decent cured meats - my favorites include spicy capicolla
and genoa salami. Addictive.

Ellen

"SportKite1" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

From: [email hidden]

Quoted message said:

Why does my deli meat have so much sodium? Why can't they
use potassium sorbate or something as a preservative? Are
there any that use potassium

You might look into Boars Head meats. I wasn't able to
find any

information as

Quoted message said:

to what they use for preservatives in their deli meats
like roast beef,

ham,

Quoted message said:

turkey, corned beef or pastrami, but from experience they
are definitely

not

Quoted message said:

overloaded with [censored]. One pays dear - 9.00 a lb for Roast
Beef, but it

tastes

Quoted message said:

just like home roasted beef, possibly better, and I can
get 3-4 great sandwiches out of a pound.

Down here where I live in Florida, just about every deli
and restaurant

serve

Quoted message said:

Boar's Head products. Only the stupidmarkets carry the
injected garbage,

though

Quoted message said:

Publix does carry a full line of Boar's Head, which
include some pretty

decent

Quoted message said:

cured meats - my favorites include spicy capicolla and
genoa salami.

Addictive.

Quoted message said:

Ellen

I agree - Boars Head is really good stuff. A notch above is
Applegate Farms. Pricey again, but terrific. Whole Foods
Market carries the line.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

I agree - Boars Head is really good stuff.

When in doubt, I go with Boars Head. They happen to make a
terrific black forest ham, by the way.

nancy

Nancy Young said:

When in doubt, I go with Boars Head. They happen to make a
terrific black forest ham, by the way.

I buy their cajun roast beef all the time and like it. I did
not know they made turkey and ham. About the best turkey I
can get here is Butterball. While the meat itself is decent,
it is injected with saltwater which takes some of the taste
away and gives it a more yucky texture.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

In article said:

Why does my deli meat have so much sodium? Why can't they
use potassium sorbate or something as a preservative? Are
there any that use potassium

Salt is a preservative and is a method of extracting
moisture.

--

Charles The significant problems we face cannot be solved at
the same level of thinking we were at when we created them.
Albert Einstein

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Quoted message said:

Why does my deli meat have so much sodium? Why can't they
use potassium sorbate or something as a preservative? Are
there any that use potassium

Salt does a couple of things. In forming the load into a
solid piece of meat, the salt in the mix extracts the myosin
from the meat and this allows the meat chunks to stick
together. Just like a glue. You need some salt, but not as
much as most mixes contain.

Salt is also a preservative and is often the carrier for
sodium nitrate and sodium nitrite used in preserving.

People also like the taste salt adds. Personally, it is too
much and I avoid (OK, severely limit) deli meats for that
reason. Ed [email hidden] pages.cthome.netedhomeOpen ↗

John Gaughan said:

Quoted message said:

Why does my deli meat have so much sodium? Why can't they
use potassium sorbate or something as a preservative? Are
there any that use potassium

Sodium Chloride is cheap, and saltwater injected into
the meat means they can charge the same price and make
more profit.

And taste. Most people like... *want*... salt. Most meat
wouldn't taste very good without it.

-sw

Steve Wertz said:

And taste. Most people like... *want*... salt. Most meat
wouldn't taste very good without it.

Some deli meats have excessive amounts of saltwater added,
especially some hams. I want the manufacturer to add some
salt, but sometimes it is a bit excessive.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

John Gaughan said:

Steve Wertz said:

And taste. Most people like... *want*... salt. Most meat
wouldn't taste very good without it.

Some deli meats have excessive amounts of saltwater added,
especially some hams. I want the manufacturer to add some
salt, but sometimes it is a bit excessive.

I've seen ham and beef (wasn't really beef anymore) as
high as 35% water, though after the first 17% or so they
don't have to technically declare it other than "Meat and
Water Product".

-sw

Edwin Pawlowski said:

People also like the taste salt adds. Personally, it is
too much and I avoid (OK, severely limit) deli meats for
that reason.

They do have lower salt versions of many meat products in
the deli case.

nancy

PENMART01 said:

I like them all, especially their head cheese

I have never tried this. According to what Google returned
it sounds like something that I would like, meat, in a form
I would not, similar to pork rinds. I will have to give it a
try to be sure though.

Quoted message said:

but my favorite cold cut is genoa salami, and for that
none beats Hormel DiLusso...

I know Hormel makes much more than Spam, but come on,
they make Spam. I do not trust them. This is the same
company that lists "pork and ham" as ingredients /on the
same product/.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

John Gaughan said:

I have never tried this. According to what Google returned
it sounds like something that I would like, meat, in a form
I would not, similar to pork rinds. I will have to give it
a try to be sure though.

You've never heard of or seen headcheese? Lemme find my
recipe in the archives ... Here it is; I posted this
here in 1995:

"A well-liked old-fashioned dish of jellied meat."

(Have the butcher) skin and quarter a (calf) head. Clean
teeth with a stiff brush and remove ears, brains, eyes,
nose, and most of the fat. Soak the quarters about 6 hours
in cold water to extract the blood. Wash them. Barely cover
with fresh cold water to which you may add:

2 onions 5 cut up (celery) ribs

Simmer until the meat is ready to fall from the skull, about
2 to 3 hours. Drain but reserve stock. Chip the meat off the
skull. Dice it. Reduce the stock by one half. Cover the meat
well with the stock. Reserve the brains. Now add:

1 Tbs salt. 1 tsp pepper
1/8 tsp hot pepper sauce
2/2 tsp mace or sage

Cook for 1/2 hour. Pour into a mold and cover with a cloth.
Put a weight on top. Chill. Serve, cut into slices, with:

French Dressing

To which you have added the diced brains.

-sw