Newbie Question
- Thread starter JBI
- Start date
Yess
River City Smokehouse
is Blowin Smoke!
Yes!
Contracted Cookers
is one Smokin' Farker
as long as he needs it
S
smoken don
Guest
Trim all ya want. Just don't brine,inject,or season.
Just Pulin' Pork
is one Smokin' Farker
yes it will save u a ton of time at a comp. You might bring original label it came in to be safe with health inspectors if they are at the contest.
Divemaster
somebody shut me the fark up.
Sure can. In fact, you can trim and prep all of your meat you just can't season/inject/marinate it.
As to the point of bringing the label, I normally don't. With my chicken, I'm picking up enough chicken for 4 comps at a shot, so it's trimmed, cryo-sucked, and frozen up to a month or so in advance. The label wouldn't tell them much.
As to the point of bringing the label, I normally don't. With my chicken, I'm picking up enough chicken for 4 comps at a shot, so it's trimmed, cryo-sucked, and frozen up to a month or so in advance. The label wouldn't tell them much.
JBI
Well-known member
Great advice. Can prep it all at once then just take out what you need for each event!! Thanks much for the response.
Joel
Smitty250
Full Fledged Farker
Yep - I do it for every comp. Like everyone else is saying, its a great time saver.
