Quote:
Originally Posted by pnoon
Which cuts are those?  |
Virtually every piece of poultry sold there and for pork it's most commonly it's the baby backs and spares in the small cryopacks. Not all of them are treated, but that seems to be the most commonly treated. Technically anything that comes from the manufacturer in a shelf-ready cryopack could be treated. FDA regulations require it be indicated on the packaging though.
Other than being charged a couple bucks a pound for salt water and adding unnecessary chemicals to your diet, it just makes everything taste over salty or like processed ham, at least to me.