After the World Health Organization announced that red meats along with processed meats play leading roles in developing disease like cancer, the whole world was in shock. Even though specialists from around the globe came forward and sad that consuming meat is not more dangerous than smoking and drinking, the meat industry has nevertheless suffered a crippling blow. Processed meat might not be so bad after all, so says a Belgian chef.
Benito Plasschert is a charcuterie chef and has been active in the meat industry for almost 25 years. Plasschert is specialized in making cold cuts, pate and all sort of homemade hams. He urged the consumers to give the so-called processed meat another chance.
The Belgian table master is famous around the world for his cuts made at home, using traditional preservation methods such as salting and natural smoking. Even his records speaks for itself. Plasschert’s cold cuts have adorned the tables of high dignitaries and even royal families. His meat specialists were highly regarded by the English crown and the Royal court of Denmark. He has a modest business, a little shop run by himself, located in Ghent, his hometown.
The charcuterie master said that although homemade meat products or cuts coming from organic farms are benefic to the health, the problem is people tend to consume processed meat coming from supermarkets. So, the problem itself resides in the industrial production of processed meat.
He said that there are businesses out there that create organic products, still a lot of them tend to choose to work with cheaper and low quality meats. And it gets even worse. The chef told the reporters that meat producers choose a very dangerous road when it comes to meat preservatives.
Lower quality meats do not bind together well after being processed. So, the meat makers makes use of dirty trick. Instead of choosing quality meat for producing cold cuts, they employ a special chemical known as phosphate. When thrown inside the composition, the phosphate acts up and binds the meat.
He also warns potential customer that the industrial liquid smoke used to preserve products such as ham, is also detrimental to our health and can lead to development of various diseases.
So, what’s his solution to this problem? Homemade ham, of course. He even went ahead and told the reporters about his famous recipe for homemade ham, which is very easy. You need only 1 kilo of pork shoulder to begin with. Soak in cold water and let it rest for a while. Then throw in 50 grams of salt, a couple of bay leaves. Chop up an onion and thrown it in with the bay leaves. Then take the composition and stick in in a preheated oven at 78 degrees and let it roast for about two hours. Plasschert guarantees that this homemade cured ham will last for 2 weeks in the refrigerator and 6 weeks if you freeze it.