Holding Warm Meat

tomMember

We talk often about the process of holding ,usually,large pieces of meat in a warm cooler.

I'm guessing some folks are unsure what /how we are talking about,so here is a fine pictorial to ponder over.

Holding Warm Meat

Hope this proves helpful to some.

12/18/089:05 AM

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Former Member

Good overview, Tom. Thanks!

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12/18/089:32 AM

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Former Member

How about wrapping in foil and leaving meat in the smoker set at 140-150. How long could this be done before any degradation of table quality.
I'm specifically speaking about a Smokette, if it matters.

12/18/0810:07 AM

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tomMember

Since that is what the hold features are designed for,I'd guess you have at least 8 hrs,depending on the state of the product you are starting with.

I know Fast Eddy and CS are working with some holding/steam ovens that do a great job.

12/18/084:48 PM

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