They must have a massive pressure tank.
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How do they get so much "WATER" injected into meat....??
- Thread starter Sourdough
- Start date
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The wife tried a new brand of raw peeled shrimp. She boiled them in plain water. They were saltier than normal.
Saline injections
right before the red food dye 666
and the embalming fluid.
right before the red food dye 666
and the embalming fluid.
My point exactly, what else are they injecting our food with?
They do. And have done it for decades.
People would be amazed what percentage of their 'ham' is actually salt water.
I covered it in this thread:
https://www.homesteadingforum.org/threads/what-the-hell-is-wrong-with-hormel.18811/post-563969
The picture shows the 'ingredients' of what they inject.
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- Dec 3, 2017
- Messages
- 18,439
I wondered how a store bought whole chicken looked so different from our own raised chickens. Then I watched a video on youtube showing how they injected them and "plumped" them up. So they look better to the buyer, and they can charge for the fluid weight.
Used to work in the ham and bacon department in a packing house. I can confirm this 100%They do. And have done it for decades.
People would be amazed what percentage of their 'ham' is actually salt water.
I covered it in this thread:
https://www.homesteadingforum.org/threads/what-the-hell-is-wrong-with-hormel.18811/post-563969
The picture shows the 'ingredients' of what they inject.
