Denny last edited by
After Googling the word Pink Slime this is two articles I found .
“Pink slime” is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting paste is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture approved the product for limited human consumption. Lean finely textured beef" (LFTB prepared using ammonia gas is banned for human consumption in the European Union.
2.“Pink slime” (ammoniated boneless lean beef trimmings) is the nickname earned by a formerly inedible byproduct of the beef industry. Once used in pet food, it’s now a cheap additive in ground beef. Pink Slime is an additive that the federal government has approved to be mixed in with ground beef.
Please, please GRIND YOUR OWN the United States Department of Agriculture ( USDA ) does not seem to care what the general public eats.
Is there any current coupons? Thanks
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.