Originally Posted by watg?
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.