View Single Post
Old 11-12-2010, 10:55 PM   #7
is one Smokin' Farker

stl-rich's Avatar
Join Date: 07-10-10
Location: saint louis, MO

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
Weber Kettles, WSMs, Performer, Akorn kamados
stl-rich is offline   Reply With Quote
Thanks from:--->