1. Meat quality. The flavor of the meat, especially pork, depends on his diet. If the animal eats a lot of barley in the flesh is firm and fat. If the pork is well fed with corn, meat is more tender and fatty. The meat of pigs that were fed with scraps of food or fed mainly with potatoes or beets, contain more water in it. Famous Spanish Serrano ham, even today are still made from pigs that graze freely on grass and eat a lot of acorns. Change of diet and that you will change the quality of the ham. Old sausage makers were well aware of these factors and their meat is quality food and they strived for the best. Today, all pork tastes the same because it is mass produced, growth hormones and antibiotics are added, the movement of pigs is limited, all that technology to develop the animals as soon as possible .
This large piece of meat we buy in a supermarket will probably already packed individually and injected with a liquid. If you read the label it says "up to 12% of the patented solution has been added to improve tenderness and juiciness. And the ingredients are listed on the label: potassium lactate, sodium phosphate, salt, sodium diacetate. The pork was perfect for thousands of years and suddenly our factories want to improve? Well, the truth is that this patented solution has been added to improve the conservation of meat remains in good quality and preserve the color, but this does not sound as nice as say: improve "the tenderness and juiciness .
2. Adding water. It seems that meat technology today is obsessed by adding the maximum amount of water that the meat may in the hold. Laboratories with the whole college trained scientists working on ways to better and more efficient trapping water inside. Discover all hardware vendor meat and you will see that half of all equipment manufactured today is related to injecting meat with drying solutions and shaking tumbler to evenly distribute the liquid. You can shake your whole life and it will not distribute the solution homogeneously as immersing a ham for 30 days in a container. And the end result? Juiciness of course more, after everything you eat more water now. But what happened to the flavor of the meat home? Well, it's gone now so you must use all sorts of improvements in flavor to compensate.
Suppose, for many years you've had your favorite Earl Gray tea and you've always used a tea bag per cup of water. What would happen if you still use a tea bag, but add water 50% more in your tea? Will it taste the same or go lower taste? I think the answer is obvious. The same thing happens to the meat, it may be more lucrative, but it will be a watered down flavor.
Commercially prepared solutions of hardening to introducing up to 80% of the solution into the meat. In simpler terms, you can add 8 pounds of solution (water, salt and chemicals) in 10 pounds of meat. After cooking, smoking and other processes in the finished product will weigh 13 pounds which is 30% gain compared to the initial weight of meat
3. Extra ingredients. Looking at the original recipes that you can see how little spice was needed to give a flavor necessary for a particular sausage. And so they did and they were great. No binders, fillers or chemicals were used, only the meat, salt, pepper, sugar and spices. The only chemical that was used was potassium nitrate and this ingredient has been mandated by law in Poland and elsewhere in the world. Nitrates are still used in all countries, although in different form called nitrite. If you look at the labels of sausages, you will see how many ingredients go inside the sausage factory. All these extras are worth a total of some and distort the flavor of the sausage. To offset this, we must increase the amount of spices and use the flavor.
We choose not to plants in meat that make these products we understand that they must walk a fine line between profits and quality. Our goal is to convince you that you can make those sausages at home how they were once made. And that's what people increasingly do.
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