Do you wash your meat?

[jswordy]

OK, so what brings this up is, I was over at a buddy's house while he prepped some ribs to go on his smoker, and I had never seen him do prep before. He had pulled the membrane and soaked the heck out of those ribs beforehand in brine, and then while I watched he turned around and washed them in water in the sink, massaging them under the faucet.

"What you doing that for?" I asked.

"Got to get all the blood out," he said. He didn't stop until the water ran nearly clear and the meat was pinkish. Then he rubbed, etc., and smoked. Tasted as good as they always do over his place.

I take mine out, pull the membrane, rub them and smoke them. BIG diff in how we prep.

So I'm curious, do you wash your meat?

 

[deguerre]

I rinse after taking out of the cryovac but that's it.

 

[JazzyBadger]

Same as Deguerre.
When I pull it out of the packaging I'll wash it down to get it clean, then I'll pat it dry with a towel and apply my rub blah blah blah.

 

[1FUNVET]

I rinse after taking out of the cryovac but that's it.

Same here.

 

[Rowdycue]

As someone who worked at a meat packing plant while in college I would strongly recommend washing meat before cooking. That includes chicken and fish. I could tell some gross stories but I hope you get the point.:shock:

 

[Chef Jim]

You say that he had brined it first, so it would be common to wash out the salt. But the blood????

 

[jaronimo]

I always rinse the meat off. Especially chicken. Worked as an apprentice meat cutter many, many moons ago. Some nasty stuff goes on, so a quick rinse makes me feel better.

 

[Johnny_Crunch]

I don't wash mine. If the fire it's cooked over won't kill the nasties on it I doubt cold water will.

 

[el_matt]

I've started to "soak" mine in warm water for up to 30 minutes. I'll pull em out, pat em dry, pull the membrane. I'll give em a quick rinse after pulling the membrane, then I apply the rub. It seems, to me anyway, that after a soak, the membrane comes off a bit easier.

Matt

 

[bigabyte]

Gotta wash all that flavor out ya know.

 

[deguerre]

I've started to "soak" mine in warm water for up to 30 minutes. I'll pull em out, pat em dry, pull the membrane. I'll give em a quick rinse after pulling the membrane, then I apply the rub. It seems, to me anyway, that after a soak, the membrane comes off a bit easier.

Matt

This is interesting...I'll have to try that.

 

[Smokey Al Gold]

Most times I am lazy and do not wash it. If it looks like it needs it I will though. But mostly just take out of the package, prep, rub and to the kettle we go.

 

[expatpig]

I always do a rinse on ribs and brisket and pat dry.

 

[sewerrat]

I don't wash mine. If the fire it's cooked over won't kill the nasties on it I doubt cold water will.

What he said

 

[McGurk]

Until someone tells me a reason NOT to rinse it off, I'll continue to do so. Most of the stuff I get is packed in a solution (cheap meat mod), so I tend to rinse and soak those for a bit before patting dry and doing what I'm planning to do.

 

[Phubar]

What JazzyBadger said...

 

[wildflower]

I wash my meat every Saturday night. :doh:

 

[Lake Dogs]

jswordy, I'm pretty much exactly like your friend. Having had salmonella a long time
ago, I tend now to wash EVERYTHING. I went from the "unwrap, remove membrane,
rub & throw on cooker" guy to the anal retentive cleanliness guy in one sickness.
Now: unwrap, remove membrane, wash, soak, wash, rub, cook. Also, aside, the
cooked bloody parts either aren't as good as other parts, and some can get downright
nasty tasting... IMHO.

 

[aquablue22]

I always rinse everything, that i cook. But i do not wash any of it, just a quick rinse.

 

[grillzilla10]

I always do a rinse on ribs and brisket and pat dry.

same here