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My old mentor Sal called me last week and said I'm trimming too cold, now I can't stop thinking about it
Sal ran a counter in South Philly for 30 years before he retired to a place near Allentown. He asked what temp my walk-in sits at, and when I said 36 he just laughed and said anything under 40 makes the fat smear instead of slice clean. I ran 8 racks of pork shoulder through at 38 degrees this morning and the yield was about a pound and a half better than usual. Anyone else keep their box warmer than the books say, or am I about to get a visit from the health inspector?
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charlie2695d ago
You said Sal told you anything under 40 makes the fat smear, so what's your actual box temp now, still 38 or did you creep it up more after seeing that yield jump? Curious because 38 is close enough to 40 that a busy Friday with the door opening every two minutes could push you over anyway, so maybe the real trick is just letting it drift there. What's your thermometer say when the rush hits?
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