Big Mike
is one Smokin' Farker
Hey yall. What do you think post cook retention percentage is for porkloin and boneless turkey breast. I'm thinking 75-80%. Trying to figure out how much meat I would need. I'm quoting a job for 200 but want to offer a couple of different menu options. So I am going to price one menu option of PP, chicken and Brisket and one of Porkloin and Boneless Turkey Breast