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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 11-13-2007, 10:11 AM   #1
watg?
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Default washing raw meat?

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?
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Unread 11-13-2007, 10:14 AM   #2
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I always rinse meat off in cold water prior to doing any work...just to get the slime off.
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Unread 11-13-2007, 10:17 AM   #3
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Personally, I use Dawn! The lemon citris flavor adds something.




P.S. I'm kidding of course. I sometimes will rinse though.
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Unread 11-13-2007, 11:04 AM   #4
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I understand that you dont have to rinse the meat because cooking kills whatever lies on the surface but it makes me feel better about it.
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Unread 11-13-2007, 11:06 AM   #5
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Quote:
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I understand that you dont have to rinse the meat because cooking kills whatever lies on the surface but it makes me feel better about it.
I agree.
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Unread 11-13-2007, 11:51 AM   #6
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Quote:
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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Unread 11-13-2007, 12:27 PM   #7
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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.
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Unread 11-13-2007, 12:29 PM   #8
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Quote:
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.
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Unread 11-13-2007, 01:35 PM   #9
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i rince all meats with water once it comes out of the package , then give them a light rub down with cider or rice vinegar .
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Unread 11-13-2007, 08:13 PM   #10
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I always rinse with cold water, and some times again with white vinegar.
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Unread 11-13-2007, 08:48 PM   #11
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We always wash the blood and goo of of everything. Being we age briskets they sometimes look kinda funky and you have to do it.
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Unread 11-14-2007, 01:25 AM   #12
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Quote:
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.
Great tip, Jimmy! Wouldn't have saved my nasty arse ribs at my last contest but makes a ton of sense. That's why you are, technically, da man.
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Unread 11-14-2007, 08:29 AM   #13
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Default rincing meat

I will sometime rince the brisket if it musky, other than that no.
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Unread 11-14-2007, 10:47 AM   #14
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Quote:
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.
Good tip Jimmy. I usually just rinsed with cold water and patted dry with paper towels but I'm going to try this.

That slime sure makes it hard to handle a big ole butt or packer with gloves on.
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Unread 11-14-2007, 11:06 AM   #15
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A lot of the babybacks that I have purchased recently from Sams have a lot of bone and slime on them and I rinse them. I have never rinsed anything else, but now I will try the apple vinegar w/water, thanks.
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