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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 01-31-2009, 11:44 AM   #16
On the road to being a farker

Join Date: 07-29-08
Location: Navarre Beach, FL

I use frozen meats most of the time and I use these guidelines for a storage reference:

Frozen ground meat should be used within 3 months. Pork has a short holding time of 6 to 8 months. Beef, lamb, veal and venison last 8 to 12 months. Poultry and other birds last about 12 months.
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Old 01-31-2009, 07:12 PM   #17
On the road to being a farker
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Join Date: 04-27-08
Location: Jasper, IN

We freeze briskets and they work just fine. Make sure you give them plenty of time to thaw out before contest.
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Old 02-01-2009, 09:42 AM   #18
Found some matches.
Join Date: 11-16-08
Location: olathe, ks

Great thread! We have never had the Moinks to try frozen! But, we've never won with fresh, so what the hell!
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