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Unread 02-27-2013, 05:00 PM   #82
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
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This new rule excites me because next year I can legally remove the money muscle after inspection and cook it separately and still freeze the remainder of the butt and use it in my restaurant for cubanos, country style ribs and grind it up for breakfast sausage, it’ll reduce some of my comp cost. MM makes wonderful pulled, chunked and sliced pork turn in. How do I know, when I miss the temp, I just use it for the other items else turn it in sliced.
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