watg?
is Blowin Smoke!
- Joined
- Sep 4, 2007
- Location
- Street, MD
Along the lines of competition sanitation, what are your thoughts and or rules / suggestions on washing /rinsing your meat when it comes out of the package before begining prep work?
I understand that you dont have to rinse the meat because cooking kills whatever lies on the surface but it makes me feel better about it.
Along the lines of competition sanitation, what are your thoughts and or rules / suggestions on washing /rinsing your meat when it comes out of the package before begining prep work?
I keep a spray bottle with one cup apple cider vinegar and 3 cups water.
I spray all my meat down well and then rinse with cold water and dry with paper towels prior to prepping.
If you try it once you will most likely make it a habit.
Eliminates any odor and kills any surface bacteria.
Eliminates the slime from the meat and makes it much easier to handle.
I keep a spray bottle with one cup apple cider vinegar and 3 cups water.
I spray all my meat down well and then rinse with cold water and dry with paper towels prior to prepping.
If you try it once you will most likely make it a habit.
Eliminates any odor and kills any surface bacteria.
Eliminates the slime from the meat and makes it much easier to handle.
I keep a spray bottle with one cup apple cider vinegar and 3 cups water.
I spray all my meat down well and then rinse with cold water and dry with paper towels prior to prepping.
If you try it once you will most likely make it a habit.
Eliminates any odor and kills any surface bacteria.
Eliminates the slime from the meat and makes it much easier to handle.
Ditto:biggrin:I understand that you dont have to rinse the meat because cooking kills whatever lies on the surface but it makes me feel better about it.
What technique do you guys recommend for rinsing/washing cryo'd meats in a competition setting? This is of course when you're lacking a sink.
I wouldn't want to put it near any of my wash tubs.
Spray it down with the hose :lol: ?