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Unread 11-12-2010, 06:40 PM   #5
Goin Que Que
On the road to being a farker
Join Date: 04-20-10
Location: Garden Grove California
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Originally Posted by PigBoy View Post
The colder, the better. You are sealing the temperature in the bag. Never seal hot meat unless you want rotten food. Todd and I sealed over 200 lbs. of pulled pork in June. He made an ice water bath in a cooler to chill the bags of meat before sealing. Worked great!
Thanks, so an ice bath it will be!

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