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Unread 11-12-2010, 09:55 PM   #7
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Originally Posted by Bbq Bubba View Post
Agreed. You must get the meat below 40* within 6 hrs to be practicing safe food handling. I get mine to about 60 before sealing and refrigerate immediately.
I also like to prefreeze my meat - so the juices con't fark up my vaccum sealer
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