Originally Posted by B-Lazy BBQ
Silly question...Why wouldn't you vac pack it warm (read-not HOT), and then ice bath it? As the meat/food product cools, I would think it will create a better vacuum in the package. Fill a water bottle with hot water, empty it, cap it and see what happens. Just a thought.
a pound or two of pork loosely packed in a ziplock bag will have far more surface available for cooling than it compressed under vacuum. I don't know if the difference would be significant in an icy water bath. On a more practical note I find it difficult to vac pack hot juicy meat. Even uncooked meat from the fridge is sometimes difficult for me.