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

wrote:
> 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 sal****er injected into the meat means
they can charge the same price and make more profit.

--
John Gaughan
http://www.johngaughan.net/

>From:

>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 crap. 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" > wrote in message
...
> >From:
>
> >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 crap. 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
>
>

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 crap from my email address before using.

Peter Aitken wrote:

> 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 wrote:
> 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
sal****er which takes some of the taste away and gives it a more yucky
texture.

--
John Gaughan
http://www.johngaughan.net/

In article >, wrote:
>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

Steve Wertz wrote:
> And taste. Most people like... *want*... salt. Most meat
> wouldn't taste very good without it.

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

--
John Gaughan
http://www.johngaughan.net/

> wrote in message
om...
> 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

http://pages.cthome.net/edhome

Edwin Pawlowski wrote:

> 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

>Nancy Young writes:
>
>Edwin Pawlowski wrote:
>
>> 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.

I've on occasion purchased the Boar's Head low salt ham and low salt bologna
but it doesn't taste the same, not nearly as good as the real deal... plus it
doesn't satisfy the need for eating cold cuts in the first place (needing
something salty) so I end up eating twice as much... consuming twice the
calories and still not really satisfied. And, the low salt version still
contains rather high salt content (as do all cold cuts). Boar's head is a
great product, I like them all, especially their head cheese (a naturally low
salt/low fat product for a cold cut) but my favorite cold cut is genoa salami,
and for that none beats Hormel DiLusso... Boar's Head genoa dosen't even come
close.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
> 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.

> 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
http://www.johngaughan.net/

>John Gaughan broadcasts his limited Kulinary Knowledge:
>
>PENMART01 wrote:
>
>> 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/.

http://www.hormel.com/brands/brandvi...e&querytext=di lusso
genoa


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."