• @psud
    link
    11 year ago

    additives that they syringe into it.

    It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated

    The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge

    Salami might have sugar to promote fermentation

    • @visnae
      link
      11 year ago

      Glazed sliced ham? No I’m talking a bout a big piece of meat without glace. I’m not in the states though so might be different there.

      • @psud
        link
        11 year ago

        Sliced ham is cut from the big piece. And you’re right, aside from Christmas, ham isn’t usually glazed. I guess there’s sugar in the pot when the ham is cooked, so I think my advice is right - the sugar will not have penetrated far

        I guess I haven’t thought much about sugar in smallgoods, as it was within the 20g allowance on keto (even with a bowl of salad) and now I’m on “zero carb” I don’t bother with ham because it doesn’t have enough fat

        I’m also not in the states, g’day from Australia