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Unread 03-29-2011, 10:54 PM   #9
Bama Q
On the road to being a farker

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Join Date: 03-29-10
Location: North Alabama, Home of White BBQ Sauce
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Cool to a temperature where you can Handle the product, bag and seal, put bags in a ice bath. the faster you cool the meat the better the Quality and food safety compliance.We do 6 to 10 cases of butts and chickens a week, Quality is very good.

Last edited by Bama Q; 03-29-2011 at 10:59 PM.. Reason: Left something Out
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