Thread: pre prepped
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Old 01-16-2006, 09:30 AM   #4
The_Kapn
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Join Date: 04-08-04
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Name/Nickname : Tim
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To the best of my knowledge, Jay is totally correct.

I guess my question is why?
Prep only takes an hour or so and there seems to be plenty of time.
Of that time, only a few minutes is "trimming" and that is mostly the spares. The rest of the time is injecting, rubbing, etc and you still have to do that after inspection anyway.

If it is in "factory" packaging--"no questions" and meat inspection becomes a formality. We like it that way.

We premix our spices (except Chad's glaze/sauce) also.
Mainly because it is much easier to transport that way.
Also avoids the problem of "forgetting" one or more ingredients--Old Ziemer's MOD

TIM
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