Originally Posted by PorkQPine
It is not safe to seal meat that is over 40 deg.
Just curious, what information do you have to support this statement? I've seen other people mention the same thing but I've never seem any documentation or facts to support it. I'm not at all doubting what you say, I just want to know why it is not safe.
I've been vacuum sealing fresh pulled butts and sliced briskets for several years and never had any problems. I always immediately submerge the bags in ice water to quickly cool it down.
Thanks for any info you can provide.