Thread: Freezing Ribs?
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Unread 02-01-2013, 02:50 PM   #11
rdenn_58
Knows what a fatty is.
 
Join Date: 01-02-10
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I agree with the food saver. When I go to vac seal any cooked meats, as soon as the meat juices start to flow up toward the open end of the bag, I press the seal button. This keeps even more of the juices in the bag. When done, the bag has no air in it.

I also reheat the meat in the bag thrown into a pot of boiling water. I find that the meat is just a little juicier that when allowing the vac sealer to complete the vac and sealing process on its own.
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