Shoutout to my buddy Carl for saving my bacon on a big catering order

I was breaking down a whole hog for a wedding in Springfield last Saturday when my main boning knife slipped and nicked the main artery in the ham, spraying blood all over the primal. Carl, who was prepping sausage next to me, just grabbed his spray bottle of peroxide, hit the spot, and kept me from having to toss a $150 piece of meat. What's your go-to trick for a quick save when you nick something you shouldn't?

3 comments

3 Comments

matthewf6423d agoMost Upvoted

Man, that peroxide trick is a lifesaver. I had a similar thing happen with a beef shoulder last month, just a small nick but it was bleeding like crazy. My old boss showed me to keep a little container of cornstarch mixed with salt right on the table for stuff like that. You dab it on, apply some pressure for a minute, and it usually clots right up. Saved a lot of good meat from getting tossed over the years.

riverg7523d ago

Never thought about how those tricks might change the meat's taste. Wonder if cornstarch leaves any weird texture after cooking.

nguyen.piper7d ago

My grandma taught me to keep a small jar of powdered milk in her butcher shop. It's cheap, it's food safe, and a pinch of it on a small nick absorbs the blood and dries into a crust you can just brush off before cooking. It doesn't change the flavor at all.