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Old 11-12-2010, 07:40 PM   #5
Goin Que Que
On the road to being a farker
Join Date: 04-20-10
Location: Garden Grove California

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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