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Rinse Your Meat?

I only rinse the cavity and that’s only if there was a bad shot or a bad gut job making it necessary. Many butchers have told me that a dry crust on the meat is essential for preservation.
 
onpoint said:
Works great. A local meat cutter showed me this about a dozen years ago. Just use a propane torch and singe off the loose hairs after skinning. Caveat, there isn't much hair on quarters after I skin, but again - a useful little tidbit of knowledge.
Click to expand...

That propane torch trick does indeed work well, sure beats trying to pick off loose hairs.
 
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