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BBQNUTT
10-08-2009, 10:23 AM
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?

Fatback Joe
10-08-2009, 10:25 AM
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?

That is how I do it and haven't had a problem yet in KCBS or FBA

musicmanryann
10-08-2009, 10:33 AM
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?


All my trimmed meat goes in to clear garbage bags, and gets twist-tied. For chicken, it goes in a foil pan first, then in to the garbage bag.

Bigmista
10-08-2009, 10:34 AM
Just put it in a plastic bag on ice. Should be enough.

Alexa RnQ
10-08-2009, 10:37 AM
We put pretrimmed meat in a vacuum-sealed bag, and keep them under ice. As long as whatever bag you put it in is clear, it's easily seen that the meat isn't marinated or preseasoned.

Double D's BBQ
10-08-2009, 10:38 AM
I just trimmed last night. Went into a vacuumed packed Food Saver bag (no labels), then into the fridge. Keep under ice when travelling. Never had a single method with this method with inspections. There are no label requirements. A good inspector knows fresh chicken when he sees it!

Big George's BBQ
10-08-2009, 10:54 AM
I just use zip lock freezer bags and put on ice. Have never had a problem

BBQNUTT
10-08-2009, 11:37 AM
Thanks! I appreciate all the feedback! I think I will pack them in my zip-locks so that I can just open them and add marinade after they are inspected!

rbinms33
10-08-2009, 11:37 AM
I just use zip lock freezer bags and put on ice. Have never had a problem

Same here. If I remember to put the label from the original packaging on it, I will.....but not always.

Buster Dog BBQ
10-08-2009, 12:10 PM
Mine goes into a Cambro half pan with a lid. Then into fridge/cooler.

SmokeInDaEye
10-08-2009, 02:42 PM
I offer the inspector a bite to show they haven't been seasoned. :)

Jacked UP BBQ
10-08-2009, 03:02 PM
What do guys trim your chicken for?

HawgHeaven
10-08-2009, 04:39 PM
What do guys trim your chicken for?
I just choke mine...

Jeff Hughes
10-08-2009, 04:54 PM
What do guys trim your chicken for?

Shape, fat, skin, bone...

Much easier done at home next to the sink...

Lippy
10-08-2009, 10:59 PM
I sit by and drink while DaleP does all the work. It's real easy that way. But we vaccum seal ours.

wickedbbq'r
10-09-2009, 05:44 AM
Plastic zip-lok bag on ice in a cooler works just fine.

watertowerbbq
10-09-2009, 08:48 PM
I just use zip lock freezer bags and put on ice. Have never had a problem

same here