The current 2011 rules and regulations state
"All competition meat shall start out raw. No pre‐seasoned meat
is allowed other than manufacturer enhanced or injected
products, as shown on label EXCLUDING but not limited to:
teriyaki, lemon pepper or butter injected."
So can I brine or not?
Thank you for any help in clearing this up for me.
"All competition meat shall start out raw. No pre‐seasoned meat
is allowed other than manufacturer enhanced or injected
products, as shown on label EXCLUDING but not limited to:
teriyaki, lemon pepper or butter injected."
So can I brine or not?
Thank you for any help in clearing this up for me.