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Old 11-13-2007, 11:51 AM   #6
ique
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Join Date: 12-14-05
Location: New England
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Originally Posted by watg? View Post
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?
Vinegar does a good job at cleaning off and killing any bacterial buildup on the meat after removing from the cryo. I find it particularly useful with a wet aged brisket to remove some of the musty odors and blood from the exterior.

The long cooking process though probably handles any sanitation concern.
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