I was trimming some pork butt meat for supper and found at least two glands and what appeared to be some lymph nodes. I excised them and threw them to the fox that visits every night.
Does everyone remove the glands from the meat before they grind it for sausage?
The bits and pieces that we don't want to use.
The bits and pieces that we don't want to use.
Ross- tightwad home cook
Checking the colour should be clear and pinkish which means everything is ok. Lymph nodes are part of the immune system - the body has 500+- of them which is part of the front line of defence of the immune system as an inspector it was common to check certain ones but these days with the speed and not being allowed to step out of the box hence lymph nodes are not checked as I did if at all 
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Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Anthrax can infect humans in three ways, the most common through the skin, (cutaneous anthrax) which causes an ugly sore that usually goes away without treatment. It starts as a red-brown raised spot that enlarges with extensive redness around it. The sore will blister and harden, and then as it develops, the center of the spot shows an ulcerated, blood crater that drains before forming a black crust called an "eschar". Yuk! Oh yes, at this point, the lymph nodes swell up.
In cattle, the most deadly form is "inhalation anthrax". If anthrax spores are inhaled, they migrate to lymph glands in the steer`s chest where they proliferate, spread, and produce toxins that most often cause death. Suspect lymph glands may be checked by a blood sample beneath a microscope by a trained lab tech or a doctor. The disease is highly infectious to humans but the USDA has a lid on it. There are strict laws in place regarding the spread of the disease and in my opinion, the MID and FSIS have done a colossal job in protecting consumers. By the time your beef chuck roast arrives at the marketplace, it has been inspected by some top-notch characters, so quit worrying!
Best Wishes,
Chuckwagon
In cattle, the most deadly form is "inhalation anthrax". If anthrax spores are inhaled, they migrate to lymph glands in the steer`s chest where they proliferate, spread, and produce toxins that most often cause death. Suspect lymph glands may be checked by a blood sample beneath a microscope by a trained lab tech or a doctor. The disease is highly infectious to humans but the USDA has a lid on it. There are strict laws in place regarding the spread of the disease and in my opinion, the MID and FSIS have done a colossal job in protecting consumers. By the time your beef chuck roast arrives at the marketplace, it has been inspected by some top-notch characters, so quit worrying!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
A Butcher in Ridge Spring, SC, taught me a while back how to find them and where to look for them.
If they are there, or if I find something that appears to look like them, I remove them as well.
Any cut-off pieces like that, btw also including bones etc, I freeze in a bag and on the morning when the garbage truck makes it's tour through our neighborhood, I dump the bag in the trash.
If they are there, or if I find something that appears to look like them, I remove them as well.
Any cut-off pieces like that, btw also including bones etc, I freeze in a bag and on the morning when the garbage truck makes it's tour through our neighborhood, I dump the bag in the trash.
Ron
Pork bones I brine and smoke for soup stock. Beef bones get roasted with carrots, onions and celery until brown and cooked for stock. Poultry bones get cooked for stock with carrots, onions and celery. The poultry meat that remained on the bones gets canned w/the stock for soup later. The veggies are depleted and tossed onto the compost pile.
Ross- tightwad home cook
ssorllih wrote:Pork bones I brine and smoke for soup stock. Beef bones get roasted with carrots, onions and celery until brown and cooked for stock. Poultry bones get cooked for stock with carrots, onions and celery. The poultry meat that remained on the bones gets canned w/the stock for soup later. The veggies are depleted and tossed onto the compost pile.
JerBear wrote:That's utilization!
JerBear, I have learnt a lot from Ross on this forum (and many other members as well), very little goes to waste with him.I have bought the bottles to preserve stock, read up on how to do it, but have never had a chance to try it so far, it's on my loooong "to do list".
Ron
Canning stock is quick and easy. You must use a pressure canner and cleaniness is, as always, a must. But 15 to 20 minutes per pint is the processing time. When you start adding meat and veggies the processing times change to much longer. this site is the gold standard for food preservation. http://www.uga.edu/nchfp/index.html
Ross- tightwad home cook
Smoked bones
There is not much meat involved here so I mix salt, sugar and cure as for dry curing bacon but only spoonful quantities and sprinkle it on the meat an drub it in. Next day I rince it off and put it in the smoke to dry and smoke. 
Not too concerned about the amount of nitrite involved but I do keep it in the limits for dry cured bacon. And the meaty bones are cooked in a couple of gallons of water and I always have to add salt for taste.
Not too concerned about the amount of nitrite involved but I do keep it in the limits for dry cured bacon. And the meaty bones are cooked in a couple of gallons of water and I always have to add salt for taste.
Ross- tightwad home cook
