Saturday, January 23, 2010

Subverting Our Right To Deliciously Preserved, Wholesome, Pork Byproducts

Something is very wrong here. To make the favorite foods of my people, you don't need cleanliness. You don't need refrigeration. No use by dates are required.

You just need a Barnyard, a big tub, a big knife, a source of low, smokey heat, a pig, and something to macerate it's flesh with. One more thing. You need small but adequate amounts of nitric acid compounds. This is as it ever has been, is now and always shall be. Amen.

Preserved pork is a religion to the men of the West. In America, it is the glue that binds us all together and that glue is loosening for lack of a proper chemical binder.

The government strictly limits the use of nitrates and nitrites in the preparation of the preserved pork products we all love and desire. Who gave them the right? I don't remember any sausage plebiscite. There is nothing about it in the Constitution.

People buy the pork products they need in good faith, only to find them corrupt. The people sicken and die. Is it Arab terrorists that have done this? Godless Atheists? No, it is meddling, big brother government.

Let us fight to restore the honored meat curing preservative substances of our forefathers!


Anonymous said...

I've got a brother who is really into sausage making. We always make some from the deer we kill on the home farm.

Sodium nitrite and nitrates are in all the cures I have looked at, although if you ate it fresh or frozen it would probably be okay.

reddog said...

The amounts of nitrates and nitrites in commercially available meat cures has been reduced to a small fraction of what was traditionally used.