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Unread 11-13-2007, 12:29 PM   #8
Pig Headed
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Join Date: 06-15-06
Location: Middletown, DE
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Originally Posted by smokincracker View Post
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.
Jimmy, this sounds like a good idea. Thanks.

Pigheaded BBQ Team

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
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