I've finally done it, I found sausage/hot dogs without nitrates and without celery powder

I've finally done it, I found sausage/hot dogs without nitrates and without celery powder

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  1. 1 month ago
    Anonymous

    >hot dogs
    >chicken sausage
    come on now

    • 1 month ago
      Anonymous

      it says sausage right there in the op

    • 1 month ago
      Anonymous

      chicken burger

  2. 1 month ago
    Anonymous

    What's wrong with gdamn celery?

    • 1 month ago
      Anonymous

      Celery salt is extremely high in nitrates, it's an underhanded israeli way to cure the meat without having to put "nitrates" on the label because they know nitrates cause heart disease but they don't give a frick about feeding goys poison.

      • 1 month ago
        Anonymous

        https://i.imgur.com/OElic9X.jpg

        I've finally done it, I found sausage/hot dogs without nitrates and without celery powder

        Based. I just gave up and bought minced meat and pure beef jerky instead.

      • 1 month ago
        Anonymous

        >Today, anon discovers the israelites' dastardly ploy to poison the goyim by curing meat, that they will subsequently eat in larger than national average quantities

        • 1 month ago
          Anonymous

          >make responsible decisions about how much food you shove down your gullet? no! it's the israelite's fault i'm this way
          rightoids are something else man lmao. must be why 90% of them are obese, they think it's not their fault

      • 1 month ago
        Anonymous

        But we know today that the only thing causing heart disease is covid vaccines.

      • 1 month ago
        Anonymous

        >The amount of nitrate residue on products with natural sources of nitrates is about 10 times higher than that on than traditionally cured products.
        lol
        lmao

        • 1 month ago
          Anonymous

          yeah it's fricked and not FDA regulated

          https://i.imgur.com/pw1nT3N.png

          I wish all you diet schizos would frick off leave and stay there.

          why are you mad at those trying to inform you

  3. 1 month ago
    Anonymous

    These are far more unhealthy and cheaply made

    • 1 month ago
      Anonymous

      Nothing can be worse than nitrates and celery powder.

      Celery salt is extremely high in nitrates, it's an underhanded israeli way to cure the meat without having to put "nitrates" on the label because they know nitrates cause heart disease but they don't give a frick about feeding goys poison.

      Thanks, you can't talk about that without getting a "racism" ban nowdays on this site.

      • 1 month ago
        Anonymous

        Both are fine
        What's with the anti-nitrite push in the past couple of weeks?
        You won't answer this

  4. 1 month ago
    Anonymous

    Look at how default they look. They use ethnic seasoning to hide the lack of taste.

  5. 1 month ago
    Anonymous

    >supporting shitalian industry
    Wow, a fat incel.

  6. 1 month ago
    Anonymous

    I tried these before. They taste like shit

  7. 1 month ago
    Anonymous

    How much was that, like $15?

  8. 1 month ago
    Anonymous

    Then what's the point

  9. 1 month ago
    Anonymous

    >Fricking CHICKEN?
    Thanks for raising my hopes and destroying them, moron.

    • 1 month ago
      Anonymous

      Sausage is sausage, I just want protein in my pasta

      Both are fine
      What's with the anti-nitrite push in the past couple of weeks?
      You won't answer this

      I've been anti nitrate for a very long time, do you ingest fluoride?

      • 1 month ago
        Anonymous

        Goal posts and nitrites are fine, they're literally in your mouth and in your digestive system, your body needs them to process food
        >inb4
        I have been using the internet so long you don't even know what inb4 means

        • 1 month ago
          Anonymous

          I've been here since the fox news van

          die boomer fluoride drinker

          • 1 month ago
            Anonymous

            So you're just here pissing disinfo
            Just admit it

            • 1 month ago
              Anonymous

              >it's disinfo to not drink fluoride
              actual fed

              [...]
              Skill issue, and if water doesn't come from the tap are you getting it from a plastic bottle or a well you own at the water source directly?
              That's what I thought.

              well water

              • 1 month ago
                Anonymous

                Sir, this is a nitrite thread, and you're the one who introduced fluoride
                If you want a fluoride thread, start it
                In the meanwhile, your saliva is kicking nitrites down your gullet in real-time
                You're eating nitrites as you read this
                Your messaging sucks and you suck

  10. 1 month ago
    Anonymous

    There are two paths in life.
    Living to 90 years old, or dying at 50 because you ate real bacon and sausage.
    Can you even call "chicken sausage" living?

    • 1 month ago
      Anonymous

      The third path is having chad genes.
      Grandpa ate a pack of bacon a day and smoked a pack of unfiltered cigarettes daily as well.
      Died at 98.

  11. 1 month ago
    Anonymous

    [...]

    Skill issue, and if water doesn't come from the tap are you getting it from a plastic bottle or a well you own at the water source directly?
    That's what I thought.

  12. 1 month ago
    Anonymous

    this plus an onion and a pepper and buddy you eating good trader joes style

  13. 1 month ago
    Anonymous

    [...]

    Also you brought up feds, so I'm pretty sure that's you

  14. 1 month ago
    Anonymous

    [...]

    You're still shilling this thread
    I know feds don't work these hours from experience
    So like, is this the late shift for pajeet shills? Is IDF giving you goals?

  15. 1 month ago
    Anonymous

    [...]

    Next thing you're gonna say is the new pope is based

    • 1 month ago
      Anonymous

      It was the IDF, confirmed, or their pajeet info-forces

  16. 1 month ago
    Anonymous

    Just get a fricking meat grinder and make your own sausages if you are that much of a b***h baby about nitrates. That way when you frick it up eventually, the botulism will remove you from the gene pool.

    • 1 month ago
      Anonymous

      why are you so awful

      • 1 month ago
        Anonymous

        Nitrites aren't harmful to people

        • 1 month ago
          Anonymous
          • 1 month ago
            Anonymous

            Your body produces nitrites in your stomach and mouth in order to digest food

  17. 1 month ago
    Anonymous

    There's lots of sausages without any sort of added nitrates, celery powder or otherwise. In general fresh sausages like breakfast sausage or fresh bratwurst has no curing agent. Sausages like pic related and your OP picture are basically just cooked forms of fresh sausage in vacuum sealed packaging. Traditional sausages like linguiça can be cured or not cured depending. You're likely not to find the fresh versions of these in a supermarket in America though.

    In general if it cooks up brown or grey, it's not cured and is essentially just spiced ground meat. The curing process keeps meat pink. That's why cured ham or bacon or corned beef keeps the pink color and bratwurst doesn't.

  18. 1 month ago
    Anonymous

    literally just make it yourself

  19. 1 month ago
    Anonymous

    I stopped buying chicken sausages after the 2nd time they made me violently sick.

    • 1 month ago
      Anonymous

      It took you until the second time just on taste alone. You got what you deserved dipshit.

  20. 1 month ago
    Anonymous

    The spicy jalapeño is good too. Also, Bilinski brand might work for you, albeit more expensive than TJ. Bilinski andouille, spicy Italian, and wild mushroom all grill up real nice.

    The trick is too slightly overcook them until they swell up. Then they shrink down and have a real nice texture to the casing.

  21. 1 month ago
    Anonymous

    As far as I know nitrites are only really helpful in sausages that are cold-smoked. Since they are held at a temperature that promotes bacterial growth in a low oxygen environment for several hours it is possible for botulism spores to generate toxins. I can't find evidence that this is enough to pose a significant risk though, and if you cook them in advance the spores would be killed, so nothing should be able to grow inside it. So right now my thinking is if you stuff sausage and leave it around room temp or cold smoke, that can be problematic. If you cook the sausage at a reasonable temperature it will kill botulism spores, so you can then cold smoke and subsequently refrigerate/freeze without significant risk. If you add nitrites they don't produce nitrosamines unless heated above a certain temperature which is above the boiling point, so it may be safe to cook hotdogs by steaming or boiling them, what you really want to avoid is frying anything cured with nitrites (including bacon), putting it on pizza etc. unless of course you cure your own meat without nitrites. It's well-known that botulism doesn't grow on cured whole-muscle cuts, so you can make your own bacon. And finally you don't need nitrites in cured raw sausages that need to be cooked before eating, because the heat kills botulism and deactivates the toxins or something like that. The only situation I'm iffy about is when you make sausage that is not cooked after curing/cold-smoking, you'd be cooking them prior to that so I think it's safe as long as you don't pierce the casing and leave it exposed for way too long but idk.

    • 1 month ago
      Anonymous

      Apparently the spores don't die when cooked at normal temperatures (unless pressure cooked), just the spores. Don't know if enough toxins can be produced just from a few hours of cold smoking but since you're allegedly safe from nitrosamines as long as you don't cook the nitrite-cured product at high temps it might be fine to use cure #1 in stuff like liverwurst.

      • 1 month ago
        Anonymous

        just the toxins*

      • 1 month ago
        Anonymous

        Botulinum spores aren't an issue unless you're feeding to infants and are ubiquitous in the environment.

        It should be noted however that denaturing botulinum toxin requires heating to 85c for five minutes and many 'normal cooking methods' won't produce an internal temperature in this range for long enough.

  22. 1 month ago
    Anonymous

    >sausage without some form of sodium
    I have news for you.

    • 1 month ago
      Anonymous

      >all salt is nitrates
      dumbass

  23. 1 month ago
    Anonymous

    I wish all you diet schizos would frick off leave and stay there.

  24. 1 month ago
    Anonymous

    >Chicken

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