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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 03-26-2020, 01:02 PM   #1
Got Wood.

AlanK's Avatar
Join Date: 02-10-13
Location: Sparta, NJ
Default Packing Meat for Competition

Hi Everyone,

First, I hope you and your family are well and safe!

I plan to increase the number of competitions I do this year and my plan is to start trimming my meat at home. If I do this, what is the best method to repack my meats for transport?

Thank you,
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Old 03-26-2020, 01:26 PM   #2
Winged Wheel
Knows what a fatty is.
Join Date: 08-06-13
Location: Minneapolis, MN

Vacuum seal them. If you dont have a sealer, use 2 gallon freezer ziplock bags.
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Old 03-26-2020, 01:47 PM   #3
Got Wood.

ClaytonSmoke's Avatar
Join Date: 01-13-17
Location: Clayton
Name/Nickname : Steve

We usually trim about Wed and vac seal. Chicken sometimes gets trimmed well ahead whenever it gets purchased, vac sealed then frozen until a few days before.
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Thanks from:--->

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