Thread: Vacuum Sealing
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Unread 04-27-2011, 03:06 PM   #3
somebody shut me the fark up.

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Not really I don't think. As Soybomb said, trying to seal piping hot may be different. I usually let the meat cool completely and seal it all up later. I can't say it's always "refrigerator cold" when I've done it, but even then, very little moisture loss (if any).
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