To Keep Meat Red Looking and Fresh, Some Markets Use The Following Recipe.

25# - Dextrose

34# - Sodium Citrate

15# - Sodium Erythorbate

1.70# - Arythorbic Acid

5.4# - Sodium Nicotinic Acid Niacin USP-FCC

Then They Measure Out What Would Dissolve In A Bottle With Hot Water.

They Might Use A Spray Bottle To Apply The Preservative To The Meat.

It Turns Beef Bight Red And Makes It Look Freshly Cut Even If It Has Been Cut 3 Days Before.

It Also Works Well On Pork and Veal. It Does Prevent The Oxidation Process That Effects Meat Discoloration.

You Wouldn't Even know They were Using It Unless You Felt The Meat And It Feels Sticky.

 

To Have Tender Meats Some Markets Use MSG And Mask It With Citrus Juice, Lemon Or Lime, And A Sweetener, Like Honey Or Maple Syrup.

They Will Mix The Liquid MSG With Citrus Juice And Sweetener.

The Citrus Juice Is Actually A Natural Meat Tenderizer.

The Sweetener Covers Up The Bitterness Of The Citrus Juice.

They Will Then Pump The Marinade Into The Meat Before It Is Cut Into Steaks. They Might Add Egg Whites To Make The Marbling In The Steak Stand Out More.

They Also Make Roasts In The Same Way. However They Will Season the Outside Of The Meat to Eliminate The Traces Of MSG Taste.

This Method Will Take A Tough Piece Of Meat And Make It Taste Equivalent To A  Prime Cut.

        Barbeque Season Is Here. I Have Some Ideas To Share. You Can Use Them Next Time You Want To Use Your Grill & Eat Fast.      

1) Be sure you have plenty of fuel to complete Your Barbeque.

2) Have your grill started and preheated for at least 15 minutes before grilling.

3) Have the right materials to handle the Hot Grill.

4) Have your meat ready to put on the grill.

5) It is my suggestion that you have a table to put the food on near the grill.

6) Another suggestion is to have a fire extinguisher and a water spray bottle near the grill. The bottle is to keep the flames down in case of flare ups, and the extinguisher is self explanatory.