Subnostr

Not really true. This removes arterial circulatory blood (haemoglobin) but not the myoglobin that is found within skeletal and cardiac muscle (meat). Myoglobin is what gives rise to “meat juice” and the degrees of pinkness across rare, medium, etc., steaks. It is myoglobin that makes a steak “bloody”. Fat is an entirely different tissue and there won’t be more or less of it after slaughter. Now this is not to say I don’t favour Halal/Kosher methods. Very strong argument for them to minimise blood contamination before butchering as blood also carries the body’s waste products, such as toxins, as well as hormones and viruses.

ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 1y ago

ah, so that's the logic of it

well, i am currently burdened with a 3kg or so of sliced goat leg and they are just so ridiculously wet and i want them to be drier and i'm sure that part of it is that the halal/kosher method drains out half of the blood that is in the fine capillaries

this meat was just killed and thrown in a freezer and not allowed to drain, it's really bloody, the blood pools up whenever i grill it this way or that and i've literally got my hands on a charcoal grilling kit that i hope will allow me to dry the fuck out of it just so... but honestly, i'm clueless here, i'm not used to this and i am pretty sure the butchering has been done wrong

i did find that soaking it in water helped, but i hadn't tried brining it, that pulls a lot more water out, but it needs a lot of salt, the salt water has to be oversaturated

that seems like the solution for me... just get a shit-ton of salt and dilute it until it can't take any more while hot and then throw the chops into that and watch it pull the water out

that's the best thinking i have right now, other than that there is super slow dehydration in the oven at a low heat

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Discussion

jamw 1y ago

It’s my logic for it. 😄 Obviously there a religious reasons for it too. Freezing method might be part of the problem here I think. Better to hang the meat at low temp and let it rest and dry a bit - this is what many abattoirs and butchers do. Freezing, unless it’s rapid, will mean ice crystals will form in ALL the cells and we know what happens when water/fluids freeze - they expand, causing the cells to rupture and thus release their contents when thawed (this might be the wetness you mention?). As a side note, this is the reason why the cryo-electron microscopy sample preparation technique known as rapid freezing was developed, so that cell ultrastructure may be preserved (this technique doesn’t allow time for the ice crystals to form). Anyhow, I digress. I hope the brining method works. Slow-cooking might be worth exploring too or perhaps grilling? Good luck!

ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 1y ago

thanks for the clues, yes that makes total sense... i'm gonna rig up some way to let em drain out for a full 24 hours i think

i don't want them to get too dessicated on the outside, but i want them to settle out, and maybe string them on a skewer in a closed container, it might just do the trick, maybe even 2 days to be sure

the meat is edible, it's just annoying as shit how wet it is... the other thing it is probably young and thus lean, in europe... all meat is lean, because most of it is waste from the dairy industry, and not raised as meat

jamw 1y ago

Ideally, if you can hang it in a fridge that would be safer.