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Competition: Meat inspection/temperature maintenance

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    Competition: Meat inspection/temperature maintenance

    Good morning my brethren. I have entered my first large competition. I need 'nuts and bolts' advice on the meat inspection process and techniques to maintain 40 degree requirement prior to cooking. More exactly: how do you do it.

    #2
    just use a ice chest with lots of ice
    Meat inspection is simply show 4 meats (KCBS) to the inspector
    You may be headed to a Flordia Association Cook Off
    Lets see if we can get one of the guys from down there
    to share if there is anything out of the ordinary I described

    If you pre trim the meat don't season
    pack it back up in those 2.5 gallon freezer bags

    Comment


    • randy56
      randy56 commented
      Editing a comment
      Agree the 40 degrees is easy, don't worry. lot's of ice keep the lid closed. No problem.

    #3
    The 2 comp inspections I have been through were super simple, less than 10 seconds. If you have meat on ice, and a receipt showing you purchased it within 24 hours or something, you pass. It can be trimmed, but not seasoned or injected. This is all KCBS rules/experience.

    Comment


    • CandySueQ
      CandySueQ commented
      Editing a comment
      I've never had to show a receipt!

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