this post was submitted on 22 Mar 2024
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Sausage seems like the perfect entry point for this technology. People don't really care what goes in them as long as it tastes good. It's also a lot more forgiving from a texture perspective. It would even be feasible to expand to more exotic sausages like pheasant or alligator.
I know i'm in a significant minority, but I care a great deal what goes in processed pork products (or rather, my gut cares). I've yet to pin down which "preservative" commonly used in pork/pork-like products I'm allergic to, but I have a serious problem with even Kosher Hot dogs.
Basically, if its not fresh homemade bratwurst or sausage, I just can't eat it.
I'm sure that, if these methods continue to become more viable than their livestock counterparts, then the need to use at least some preservatives will decrease... hopefully.
Some ideas you've probably already considered:
Nitrates and nitrites: in pretty much every commercial sausage. May be listed in the ingredients as curing salt or Prague powder.
Onion or garlic powder
Breadcrumbs
Emulsifiers: in any kind of hotdog or Weiner where it's all blended and looks smooth, as opposed to a sausage where you can actually see little pieces of fat and meat. Listed in the ingredients as some kind of gum or some kind of glyceride.
Those first three I don't think are exclusive to pork products, and I'm sure its not Onion/Garlic powders or breadcrumbs. I use them frequently when cooking without getting sick.
But emulsifiers.... would sausage/bratwurst of a lesser quality also have them? And are they exlclusive to tubular pork? Because they sound they may be the same thing that's in most sugar-free gums, and glyceride by itself is everywhere, unless it's a specific kind.
I appreciate the help, but like I said I have narrowed it down to something that's pretty exclusively used to preserve pork for really any duration of shelf life of a grocery store. I don't get sick when I eat fresh pork of any kind, well I guess so long as it's cooked, and I don't get sick when I eat other animal products with preservatives in it, or at least not consistently at all.
I'm good with just leading this pseudo-jewish life for the time being. Honestly unless it's like quality fresh brought worse at Oktoberfest, then I don't really feel like I'm missing out anyways.
I don't know of any preservatives that are exclusively used for pork. I'm a butcher so I have pretty good knowledge of that stuff. I didn't really expect it would help you but I thought I'd take a shot in the dark.
Grocery store sausages, definitely not.
Good to know.