What you folks using? 50-60 pounds of hot pork or chicken destined to be shredded. I've seen the double spatula tear, the double carving forks, those wild ass bear claw things. Half tempted to try a hand mixer. Anyone got a trick or a tool?
I use parchment and masking tapeNo haven't tried yet, just confirming that I should start in first gear (and probably wrap the thing in towels lmao)
Oh, I forgot to mention, but this was a *huge* success! Like a full stop game changer for our production line (we shred a lot of dang meat every week). My boss liked it so much she immediately took credit for the idea!!the big azz Hobart with paddle attachment
Next time I do it I'll snap some!I have to shred a lot of meat every few days. Any pictures of the results?
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