Brew-B-Q
is one Smokin' Farker
- Joined
- May 27, 2008
- Location
- Wauconda...
I've been burned with bad pork and ribs a few times, but fortunately I've been able to scrap together new meat in time to still compete. The logical thing to do is open the cryovac of pork the day before I leave (I often trim on-site) and if it looks and smells good, reseal. Does doing that compromise the freshness of the meat?
Assuming you have two equally fresh cuts of meat, would you expect one of these to be drastically different at cooking time? Both purchased on Wednesday and cooked Friday.
- Pork opened on Wednesday, trimmed, vac sealed....Friday cooked
- Pork opened on Friday, trimmed, cooked.
I tend to over think things, but I'm concerned about having some bad meat at the Jack. I may just end up buying two packs and keep one as a backup.
Assuming you have two equally fresh cuts of meat, would you expect one of these to be drastically different at cooking time? Both purchased on Wednesday and cooked Friday.
- Pork opened on Wednesday, trimmed, vac sealed....Friday cooked
- Pork opened on Friday, trimmed, cooked.
I tend to over think things, but I'm concerned about having some bad meat at the Jack. I may just end up buying two packs and keep one as a backup.