Originally Posted by Bbq Bubba
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
Red mini-WSM, Red 18" OTG & 22" MasterTouch Weber Kettles, 18" WSM, Performer, Red Akorn King Griller