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wyocurt
06-05-2012, 08:12 PM
What do a lot of you do to wrap your meat after you prep and trim to keep it water tight for when you put in in the cooler. I have used 2 gal baggies and garabage bags. Any idea would be helpful.. Thanks

bmanMA
06-05-2012, 08:23 PM
2 gallon zippies, in a foil pan, on top of ice. Not all floating around in the cooler soup. Dont trust them ziplocks that much.

Big Mike
06-05-2012, 09:14 PM
foodsaver vacuum sealer

Funtimebbq
06-05-2012, 09:26 PM
In stainless pans with foil over the tops and into a Cambro. I use freezer/gel pack and place them above/below/between the pans.

Benny

swamprb
06-05-2012, 09:55 PM
full and half size pansavers in a Cambro

Bunny
06-05-2012, 10:17 PM
foodsaver vacuum sealer

Ditto

Crash
06-06-2012, 05:07 AM
foodsaver vacuum sealer
Yup...+1. Once you go Foodsaver, you'll never go back to Ziplocs for comp meats.

trohrs123
06-06-2012, 05:45 AM
I use these Reynolds turkey oven bags for big briskets and the next size smaller for pork butts,,,twist end tight and use the enclosed zip tie
http://www.reynoldsovenbags.com/

Ford
06-06-2012, 07:33 AM
I have a fridge so it's not an issue for me. Whatever you use should be food safe. Garbage bags are not food safe unless you first wrap in film or foil. Why risk a flavor transfer to your meat. Best solution is a cambro with ice in a pan on the bottom. Then you can use foil pans.

wyocurt
06-06-2012, 11:11 AM
Thanks for all the good tips. This is the best place in the world for BBQ answers.