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In Reply to: Re: Looking for ideas and suggestions for posted by Dan on February 13, 2014 at 09:57:11:
I know and I have been told that before. However, I personally think there is greater danger in letting it set out to cool for more than an hour and then vacuum packing it. I actually put the hot meat in the bags and let them set for maybe fifteen minutes before sealing. Then immediately freeze it. I do this every time I cook a pork butt or a brisket. What ever I think I can't eat within two days gets froze in meal size packets. Then when I want some to eat I boil the frozen packets for about 20 minutes. I always comes out great. The deal in my mind is it has to be bagged and frozen or close to frozen within an hour.
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