TwilightChrome
Is lookin for wood to cook with.
I have been reading that most folks are trimming meats at home whenever possible before a competition. This sounds like a great idea to me. My understanding of the rule is that you can't marinate, rub, inject, or otherwise do flavor-altering things to meat before meat inspection. My question - can you use TGase aka meat glue before the meat inspection? Normally after trimming chicken I would put the TGase on between the meat and the skin, wrap them up, and put them in the cooler. Can I do this as part of trimming at home, or do I need to wait until after meat inspection at the competition?
Thank you,
-TC
Thank you,
-TC