Before you cook any meat wash it off gently under slow stream of water. Then use a bowl, pot, or sink large enough to hold meat and cover it with water. Add a slight handful of salt and let "draw" for about 5-10 minutes. What you see will be enough to make you sick knowing you have been eating this stuff.
Some meat processors dip food in a liquid freeze or preserver and it should be washed off. Some of the older recipes called for "draw meat". Well, it also draws some of the old blood out of the meat and it will taste so much better after you cook it. To make "draw meat", when you boil the meat pour off the froth in the top of the pan as that froth is blood up in the water. Hope you eat better now.
By M.B. Wright
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This post sounds illogical to me. The appearance of the water after soaking meat in a strong salt solution bears no relationship to its contents. Many disgusting substances could be treated to make them look pleasant, but they remain disgusting. The apparently unsavoury appearance of the water may just be due to the diffusion of blood from the meat's surface - the blood will still be present in the centre of the meat. Meat is the dead flesh of animals - it is bound to be full of blood unless the animal was bled whilst still alive and then it will not all be removed from the tissues.
I would be interested in any scientific evidence to support this post, e.g. analysis of the water and meat following soaking in this manner, if anyone knows of any studies.
Regards
Jo
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