#processed meats
Explore tagged Tumblr posts
Text
Is this ham processed?
Reciting the Prophecy
570 notes
·
View notes
Text
daddy would you like some sausage
#freddy got fingered#tom green#sausage#processed meats#2000s nostalgia#pre 9/11#movies#cinema#favourite movies
44 notes
·
View notes
Text
youtube
#colon cancer#foods linked to cancer#cancer research#dietary impact on health#health tips#cancer prevention#colon cancer awareness#cancer nutrition#healthy eating#processed meats#red meat#fiber in diet#cancer causing foods#colon health#cancer diet#reduce cancer risk#health research#oncology insights#healthy diet tips#colon cancer education#Youtube
2 notes
·
View notes
Text
1 note
·
View note
Text
FDA drastically cut inspections during covid and it still hasnt been remotely restored, if you feel like youre seeing more product recalls than usual lately
#keep seeing some truly disgusting videos of meat processing plants with 0 food safety#and child laborers#:|#mine
1K notes
·
View notes
Text
saw tf today and OH MY STARS I HATE AND LOVE HIM GET HIM AWAY FROM ME
#i need him processed through a meat grinder#sentinel my dms are wide open plsplsplspls#sentinel prime#sentinel prime fanart#transformers one#tf one#tf one fanart#transformers#fanart#art#my art#transformers fanart#artists on tumblr
278 notes
·
View notes
Text
this is a good handful of months old now but I never posted this sequence so
#ITS SO INCONSISTENT GAH#I’m animating again so. I remembered them :3#mp100#mob psycho 100#cowardly draws#shigeo kageyama#kageyama shigeo#ritsu kageyama#kageyama ritsu#tag as ship and you’re DEAD MEAT. ^w^#brother I think I had two keyframes and a dream with this one I am Not going back to that process
438 notes
·
View notes
Note
i’m curious- can you explain, from prepping to actual processing and cooking and such, how the clans make sausage? is it really that easy?
SAUSAGES!!!
It's SO easy. The WHOLE process from prep to cooking is essentially 5 steps. Sausage is so old that it predates the historic record. The earliest record of it is from 4,000 BC-- but it's SO simple to make that it's almost a guarantee that any carnivorous society would learn how to make their own.
You don't even need fire. Most types of sausage are made by cooking the meat with heat or smoke, but you can get SALAMI through passive fermentation and air drying. Pepperoni is also in that same category of "dry sausage"! It was an invention of Italian American immigrants modifying sopressatta back in the 1920s.
Sausage is how you can use every last little scrap of meat on an animal, AND preserve it while you're at it. There's a ton of different types of sausages, but what binds them, literally, is that they're meat stuffed in digestive tract. ALL types of meat. The filling can be offal, muscle, or even blood, packed in with varying types of preservatives and spices.
(though in modern sausage production they use don't use natural cases as often, because it's more expensive than artificial collagen casing. that's actually how you can tell right away if you're at a quality pizza place or not-- if your pepperoni "cups" up after it's cooked, it's made with the real stuff. That's caused by the natural casing shrinking because of the heat.)
the TL;DR of making sausage is collect, scrape, soak, stuff, dry. Five simple steps. I am going to create an incredibly detailed walkthrough of it, every little tiny thing, from harvest to mealtime.
Minimum tools needed: a flat rock and a dark place, such as a cave.
Recommended tools: A flat rock, a bird bone with a stick, a cold underground den, fire.
It usually begins when an animal is brought back to camp, though it could even be started right in the field where prey is caught.;
CONTENT WARNING
This post contains discussions of evisceration and unsanitary topics in the context of natural butchery.
We're going to talk about disembowelment and processing animal organs into food. This includes how to open a carcass, and washing out the things that intestines usually contain. There is also an image of sausage casings at various stages of processing, including when it's still raw (but clean) intestine.
I was taught how to clean a deer carcass when I was only a teenager and I've never been squeamish, but everyone's tolerance for this sort of thing is different. It's okay if this isn't something you can handle; just know that the process of sausage making is easy, yet still a work of skill.
Appreciate the effort that goes into making your food! Just remember; there's a reason why they warn you about "finding out how the sausage is made!"
Step 1: Collecting the offal
You might think that because the prey that Clan cats hunt are so small, there would be some animals they can't make sausage from because of it. That's not the case! Bowels are naturally stretchy and will expand when stuffed; even a mouse can make for snack-sized sausages that a cat would enjoy.
(Remember; an entire mouse is approximately 1 meal for a single warrior.)
Removing the intestines is easy to do, requires no fire, and is necessary for avoiding parasites. Even a canon-compliant Clan can, and should, do this as part of their food processing. Canon treats claws like they're small knives and I do too because it's cool as hell, but if your Clan is more tool advanced, you could even allow them to use knives.
That gruesome phrase, "there's more than one way to skin a cat" is EXTREMELY accurate for ALL types of skinning. EVERY hunter and butcher you will meet will have their own method. Here's ONE way to do it, for right after the carcass has been bled dry and skinned;
It is helpful to hang the carcass by the legs, but not required. Especially for a large animal like a hare, this will make gravity your friend in getting the organs out. Clan cats have access to plenty of twine for this; brambles, willowbark, flax, etc.
Cut a "circle" around the anus first, under the tail. You want to keep the whole tract in one piece. If the intestines rupture, it might contaminate the rest of the ENTIRE carcass. This part you cut now will be the back end of the "tube" you're going to pull out.
From the bottom of the "circle," slit carefully down the belly until you hit the bone in the middle of the ribcage. This is tricky. If you go too deep, you'll cut the guts and spill waste everywhere. Don't go deep enough and you won't even get through the membrane. A good mentor would guide their apprentice's paw at this point, showing them how to carefully hook one layer deeper each time and how to angle the claw so they don't cut deeper than they mean to. (NOTE: the sternum is a lot shorter in most four-legged animals than it is in a human. The warrior's cut will be much further down the "chest" of the prey than you think.)
Now, the guts need to be cut from the back of the cavity. This is MESSY, but not tricky. This is the part where an impatient warrior would mess up, start yanking, and puncture the gut. If the animal is hanging, this is MUCH easier as the anus is still "anchored" to the pelvis like a big noodle.
Lastly, reach down and pull the throat up, then and take the whole tract out in one piece! In a very "large" animal like a muntjac or a hare, a more advanced Clan might tie off the colon with string before pulling it out, to avoid making a mess.
That's it! You now have the entire GI tract of an animal, including esophagus, stomach, large intestine, small intestine, and all the extra species-specific organs (like tripe or gizzards) they contain. An experienced butcher can do this whole process in less than a minute on a smaller animal-- and the small intestine of a mouse alone is over a foot long for making into sausages!
(In Clanmew, this "tract" is called a gwussip. It basically means "pile of slightly processed food." It's also used to refer to the dough used to make tunnelbuns in WindClan, and the minced meat that will be used to stuff the sausages later.)
Various types of sausage are made from the stomach down. Haggis is one type of sausage, for example, traditionally made of a sheep's stomach. The esophagus doesn't have the same "stretchiness" that the intestines are known for, and is more often made into a mince and sauteed if it isn't just wasted by being tossed.
BB!ThunderClan in particular likes to let it slow cook in fat and fruit sauce until it's more tender, but still delightfully chewy. It's not enough to fill a warrior up, but it makes a good snack for in between mealtimes. If you're familiar with Mexican cuisine, pig esophagus is prepared as "buche."
mmmmmmmmmmmmmmm
But, digressing,
Now that you have your intestines, it needs to be turned into casing.
Step 2: Scrape the inner membrane
Intestines are full of fecal matter. We all know this. Especially if you collected it correctly, it's going to be full of unwanted liquid when you first pull it out. Thankfully, it's just a tube and it can be washed.
These organs are made to contain everything icky inside of the gut, protecting the rest of body with its specialized buffer layers; the meat itself is perfectly fine.
The first thing a warrior needs to do is run it through a clean stream of running water, just like rinsing out a reusable straw. They'd be taking care to rub every fold clean, like a raccoon washing stockings in a river. Depending on the species the organ comes from, the culture of the Clan, and the condition of the animal before it was killed, some intestines might smell worse and need to be washed for longer than others.
BB!ShadowClan is different from other Clans in that they will flush it with a mix of vinegar and water to clean intestines. Especially since so much of their territory is stillwater, they're extra concerned with making sure their offal is cleaned. Other Clans find vinegar repulsive. ShadowClan finds other Clans dirty. Other Clans point out that they're the ones that eat literally anything. ShadowClan says they'd be able to stop wasting food if they spent less time whining and more time food processing. Cultural friction ensues.
After it's flushed, the cleaned intestine is turned inside-out. Just like a sock. From there, the inner layer of membrane is scraped off.
A long, flat rock is the best tool for this, or a good bone scraper. I've also heard of people doing this with a knife, so the rock is actually still technically optional for even the most thumbless Clans... but the cats can weave ropes out of grass canonically. They can use a rock.
(meanwhile in the background the bb!cats are playing instruments around a fire, absolutely ignoring canon's inconsistent tech level)
This is what it looks line at each stage of this process. Totally raw intestine looks like the image on the left. When turned inside-out, it resembles the middle. After scraping, it looks like the right.
Now there's just one more step before you officially have casing.
Step 3: Soaking in salt solution.
This is actually the hardest part for a Clan trying to be ecologically accurate. Salt is very rare in most forest environments. If your Clans are set up in a place with a natural salt source (near a beach, or near a geological deposit), you'll have no problems!
But... most Clans would, logically, not be so lucky and need to get creative.
The first option is stealing salt from farmers and hunters. Salt licks are usually left out in large, white blocks for sheep in fields, and deer in the woods. However, BB!Clan cats, except SkyClan, strongly avoid interacting with humans. That includes not approaching the salt licks left out for deer and livestock.
So, traditionally in the Forest Territory, they used the second option: Slowly burning the roots of coltsfoot. Dandelion also works, but will give you much less salt. In the Lake Territory, cats are sent on regular "Salt Patrols" to the ocean, bringing back bags of ocean salt from evaporated water for medicinal and culinary use.
Once that's done, simply toss the intestines in salt water for a few hours. That's it. You now have casing.
Step 4: Stuff the casing with mince.
Mince is just finely shredded meat, mixed with any spices your little kitty heart desires. Humans use a lot of herbal spices such as fennel, but as obligate carnivores, warriors prefer mushrooms which have compounds resembling the taste of meat.
The real secret to stuffing, though, is to make sure EVERYTHING is chilly before you do it. Cold mince is less sticky, keeps its shape better when being handled, and the fat is distributed more evenly in the mix. Sausages made during winter come out better than ones made during summer, for that reason.
Don't overstuff and try to keep it even. You can do it by paw, but it would be MUCH easier with a simple gadget. The earliest sausage stuffing tools we know of were as simple as a funnel and a plunger like this antique;
But since Clan cats are stuffing little animals, they can work with much smaller natural materials. The bones of birds are naturally hollow-- just clean one out, get a stick to push the meat through, and you're making tiny sausages.
And the last, but most important part,
Step 5: Dry it by way of heat and smoke (sausage) or fermentation and air drying (salami).
What you have in your paws before you start this process is, essentially, a little bag of raw meat. Most food preservation can be understood as the simple act of drying. Salt, fire, smoking, wind exposure-- those are all just fancy ways of removing moisture from food.
So generally, the more moisture the technique removes, the longer it will last.
"Fresh" sausages, your bratwurst, cheap hot dogs, bangers, the ones that are JUST made of mince and casing and you're not planning on doing anything else, those get cooked and eaten immediately. These types are actually pretty "recent" historically speaking, because it was a luxury to not be making sausages to store and transport meat.
So to make it last, they will usually be "cured." That means that the mince was mixed with salt before stuffing. Simple as that. Smoked cured sausage is self explanatory once you know what the terms mean-- it's been cured with salt, and then put in a smokehouse to dry.
(side note: curing is also required for smoking, else the conditions inside the sausage become the perfect breeding ground for botulism)
But the thing you're really waiting to hear about is "dry sausage." NO refrigeration required, NO fire needed at any point in the process. Salami specifically is cured, fermented in a dark and humid place, and then air-dried. This process takes only a few days if it's hot, and up to a week if it's cold. There are often starter cultures and sugars (fruits) added to the mince which reduces the "failure" rate, but this can work completely on its own.
Its taste will also vary depending on the cultures of bacteria doing the fermenting-- but that's unironically the kind of thing beyond the scope of this. That's culinary science.
This is where a dedicated "den" for hanging fermenting sausage would be handy. You can make do with a cave, but being able to completely control the environment can be the difference between having food in two days, versus having food in a week. You can even store it while it's fermenting for months if you can control the environment perfectly.
The last step is simply to take it out when it's at the absolutely perfect conditions and stop fermentation. If it ferments ALL the way, it will taste so sour it's inedible.
And that's it.
It's that simple. You hung it up in a cave for a while, and now you have shelf-stable meat that doesn't need to be refrigerated.
The catch; this works best in hotter, sunnier, southern environments, where the post-fermentation process is finished off with air drying. Drying is VERY GOOD because it totally removes the moisture. BB!Clans, in Northwestern England, prefer to finish this off with smoking unless they're doing it in summer and the weather cooperates.
Air drying is better because it typically removes more moisture and makes the sausage hard. Finishing fermentation with smoking causes it to be "semi-dry."
This far north, the days are cloudier, darker, and colder than it is further south, where the most famous dry sausages are made. It's not impossible to make fully dried sausage here, but it's a LOT more precise of an art.
If your Clans are based in the USA, don't worry about that. Dry fermentation is possible everywhere there except Alaska. Even if they're at the very tippy-top north of the continguous 48 states, they are barely higher in latitude than Paris, France. To put what BB's environment is in context, remember that you could walk a straight line across the globe from Liverpool, UK and be somewhere near Edmonton, Canada.
(in fact, dry fermentation can be done easily anywhere it isn't too dry or too cold. RIP Southern Chilean fanclans you will simply have to smoke it just like the Brits.)
And that's sausage. That is an in-depth guide to how salami can be made by Clan cats.
#warrior bites#sausage#salami#clan culture#better bones au#intestine#intestines#food processing#meat#cw animal death#carcass#butchery#cw butchery#tw butchery#cw meat#tw meat#organs#cw organs#tw organs#cw intestine#cw intestines
290 notes
·
View notes
Text
Steak Dinner 🥩
#steak dinner#steak#taste#food#street food#foodporn#flavor#foodlover#gourmet food#foodpics#food tumblr#food photography#foodie#foodgasm#meat processing#meatwad#potatoes#fast food#sweet and savory#sweets#good taste#liking posts#meat lovers
124 notes
·
View notes
Text
i really do admire how lando tries to not give a fuck (that 'whatever' really saddened me so much) but he actually does, and a lot.
guy doesn't even want anything absurd, he just wants the support of his team for the last fucking 4 races but no... let's just get humiliated for one point on international tv💀.
they're really stretching him thin — and i mean it in a emotional and mental wellbeing way. he is obviously inherently selfless and quite literally does not hold self-esteem, but in the last year we've seen him trying to be more sure of himself and trying to be selfish for once. the moment he does that though, he gets accused of being the spawn of satan. and then the team does everything in the world to make it harder for him.
so i really do admire him, because i literally would PERSONALLY leave the sport after this one season.
he's so much stronger than i am.
#im not saying he's not fit for the sport#but like his very dear friend carlos#it feels like he not only keeps his heart on his sleeve#but he also gives it away so freely in a sport full of rabid dogs that want some fresh meat#and he gets really hurt in the process#i relate to him so much bc of this#im not joking when i say his 'friendship' with max is nearing the end#and the team is not even mean they just don't get that when they have championships on the line YOU UNFORTUNATELY HAVE TO PLAY FAVORITES#we got lesser teams doing it from the getgo when they have no reason to💀#and suddenly mclaren doesn't know how?#is it really that hard??#landino#lando norris#brazil gp 2024#rambling#it all started from hungary btw they really set the mood there and its been... foul#it's not even oscar's fault#he is a competitive teammate#he has every right to race#does lando really have anyone atp?#and yes yes i know they're rich billionaires they get paid for this#still doesn't mean they're insensible or immune to feeling betrayed or deceived or just sad bc they trusted someone#and he's a scorpio too so im SHOCKED about how he handles this#ALSO HE GIVES TOO MANY FUCKS#and he rightfully doesn't even give the blame to anyone but himself most of the times when i'd argue that it almost never is#your team is supposed to be your backbone in your first actual fight for the championship... and even after all the years of constant work#and points he brought#not even when finally the car is competitive they can actually do their job and support their driver that is the top contender?
67 notes
·
View notes
Text
I like the fact they're taller than him
#clemspaint#ttcc#toontown corporate clash#brianbot#desk jockey#brian ttcc#prethinker#if i was a brianbot i wouldve picked that thing up and thrown him in a meat grinder already.#i have actual stuff im working on. im just on the lining process of everything (my least favorite) so i have to do these to keep me sane
78 notes
·
View notes
Text
less of horrordust eating face and killer watches more of them mauling eachother. also killer watches
#horrordust need more beef smh#triglycercule werent you just months ago saying you loved domestic horrordust#a man can believe in two statements and have both of them be true#dust wants to be punished for what he did. horror doesn't. they both try to drag eachother down in the process#killer is a third entity entirely. arent they all seperate entities. yes but he's different for some reason idk#killer has that feeling of zoning out mid trio hang out but the other 2 guys keep chilling without you and it's lowkey nice#killer i love trios because i can just dissociate and stare at a tree while they entertain eachother sans#the horrordust beef would be mutual in my eyes WHAT DO YOU MEAN DUST HATES KILLER BUT DISMISSES HORROR#are we talking about the same horror here. the same horror that tricked his papyrus into feeding and eating human meat#the same horror that tricked HIS ENTIRE SNOWDIN into eating humans#the same horror that purposefully taunts and plays around with the humans he kills#the same horror that is KNOWN for being manipulative and unnecessarily cruel for no fucking reason#yeah dust would hate the shit out of him highkey#both of them have which one of us was justified in what we did competitions#winner: NOBODY (it's killer it's killer that ends up winning that fight)#i mean horror would hate dust too i feel like this one is more obvious#KILLING papyrus. KILLING the underground. not being able to withstand the resets instead of choosing to kill#oh horror would be so fucking insensitive about resets to dust and killer#hes never experienced it he wouldnt know how bad it was and him being him....... he's gonna be a DICK#i think horror would hate the concept of phantom papyrus too because like#it's proof that dust did kill paps and for some reason he likes this FAKE version more than the real thing????#dust should be sadder about killing paps in horror's eyes (technically EYE but wtvr)#they maul eachother and also eat face is the hidden 3rd part of this post. and this time killer joins#tricule rant#killer sans#horror sans#dust sans#murder time trio#utmv#sans au
24 notes
·
View notes
Text
Where are asgards factories. Theyve gotta be making all the armor and flying ships and fancy fabrics somewhere. That place cannot be just a big palace then scenic rural mountains until you hit the ocean. Where are the factories
#my theory is theyre underground. and theyre wicked dangerous and absolutely not up to safety standards#while we're here. where are the meat processing plants#you cannot tell me asgard has the technological advancement for flying ships but they never figured out how to industrialise food production
27 notes
·
View notes
Text
does anyone have any tips on eating protein??
i don't like most sources of protein but i'm like really low in it soooo idk what to do :/
#like i don't like eggs or nuts or seeds or like. actual meat that isn't super processed#tw. food mention
20 notes
·
View notes
Text
Does... chocolate exist in wof? Weird question I know but I'm curious. Since candy to some level exists in wof (refer back to book 11), but does chocolate exist... or are wof dragons like dogs and they'll die if they consume it.
#But this is also questioning whether or not cacao trees or something similar to it exists in the world too.#Idk#I'm just curious since pretty much all of the wof food we now to exist are just meat and some form of vegetation#which fair.#but I'm curious to know whether or not they've developed to the point of having some processed food yet#Like can the dragons make bread.#CAN THEY TUI???#kos speaks
202 notes
·
View notes