Buckshot Malone
Knows what a fatty is.
- Joined
- Sep 4, 2011
- Location
- Nashville
I usually trim all my meat on location at the comp. For those guys/gals that trim at home prior to comp, how do you "repackge" the meat (if you don't have a food saver/sealer)? What do you use? I'm going to try get more done at home and looking for suggestions.
Thanks.
JH
_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee
Thanks.
JH
_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee