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competition meats
I am confused. I was under the impression that when you entered a BBQ competition, you had to leave your meat in the store bought vaccuum sealed container untill its been inspected. I've been reading The Hog Blog and they seem to pretrim and vaccuum seal the meat before a competition. Is that OK for a KCBS event?
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Yep. You an trim all you want at home. You just can't do any seasoning or brining at home. Just remember that the rule for the pork category says that the pork has to be at least 5 lbs.
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Pre-trimming is OK. No injections/brine/marinade/seasoning can be applied in advance.
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OMG! That makes everything soooooooo much easier! Can you just put them in a zip-lock or do you have vaccuum seal them?Beer anyone lol!
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I use double zip lock bags, one inside the other just in case one leaks in the cooler.
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Thank you you guys!
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