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Post by wildhorseluvr on Nov 5, 2022 16:28:28 GMT
We baked the old ones. They were exceptionally tender. Bucks particularly were a favorite. I liked them three weeks old (good for breakfast fried) or the senior rabbits baked for...company..that could not tell the difference from chicken Or cut them into smaller chunks, toss in seasoned flour and drop in the deep fryer. Called them "bunny bites" instead of chicken nuggets and the kids loved them lol. We did the same. DD had a 4-H rabbit named Bunny McNugget. Sometimes city people visiting the fair didn’t appreciate our sense of humor. We often used a variety of food oriented names…Sir Loin, Colonel Sanders, etc. |
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Post by woolybear on Nov 6, 2022 0:48:00 GMT
wildhorseluvr, we had a cow named "Hamburger" and a steer named "Roast Beef".
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Post by cccindy on Jan 21, 2023 5:19:16 GMT
Thought of this thread about rubbery meat when I saw "Fresh Enhanced Boneless Skinless Chicken Breasts or Thighs" $2.49/lb in the weekly grocery flyer. Enhanced??
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Post by kkbcc on Jan 21, 2023 5:58:49 GMT
Probably means it's been injected with brine so they can charge chicken price for saltwater.
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Post by wildhorseluvr on Jan 21, 2023 10:26:05 GMT
Probably means it's been injected with brine so they can charge chicken price for saltwater. Hadn’t thought about that. Both pork chops and chicken were affected. Aha! I just read that “enhanced pork” is supposed to improve tenderness and flavor, but can affect texture. I sure as heck wouldn’t say these had improved tenderness. “For retail pork cuts, pork products contain on average 7-12% of an injection solution….”, “…found that the texture of beef steaks injected with KL and/or NaD changed from a steak-like bite to a soft/rubbery, processed meat texture during refrigerated storage…”, “found that springiness and hardness increased with NaL and/or NaP addition in beef…” ”While these studies were not conducted using pork, they indicate that texture changes occur during storage in meat products are used.” They then go on to discuss studies on pork products that to me would be cause for concern. Ack. Sure makes me wish I had enough land to raise a porker or two every year. Anyway, kkbcc, I think maybe you’ve solved the riddle of the rubbery meat. ☹️ |
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