pork ribs sold in cryovac. cold water rinse/pat dry or don't bother?
chicken needs a rinse - what else? Thx
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I've done both. My wife believes they should be rinsed to wash any pieces of loose bones that could be present from cutting them.
I like to rinse anything that has been in cryovac, just enough to get the slime off!
If you do rinse be sure to pat dry. Smoke adheres to dry meat much better that wet meat (keep that in mind with marinades). If you don't believe me try smoking a wet rack and a dry rack side-by-side and see what you think!
If you do rinse be sure to pat dry. Smoke adheres to dry meat much better that wet meat (keep that in mind with marinades). If you don't believe me try smoking a wet rack and a dry rack side-by-side and see what you think!
quote:Originally posted by Bacchus2b:
I like to rinse anything that has been in cryovac, just enough to get the slime off!
Agree completely; briskets, pork butt, ribs, even steaks. I always rinse. Get the "funk" off them.
I always wash poultry and fish. So is it unanimous? Good idea to wash everything?
Don't neglect to pull that membrane off of the pork rips before cooking.
Chickens need fresh water rinse anywhere there last bath could get into. Also been seeing some leftovers in the cavity that needed flushing out.
Chickens need fresh water rinse anywhere there last bath could get into. Also been seeing some leftovers in the cavity that needed flushing out.