After some further research, I found one site that described a process that involves getting the temperature of the outside of the package up to 185 degrees and checking it with an infrared thermometer. A big azz stockpot of near boiling water will do the trick, but what a pain! Anyone else been doing this?
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.
"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law