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Unread 08-29-2013, 08:56 AM   #13
luke duke
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Join Date: 01-16-10
Location: Dallas, TX
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Here is my process:
Cook it (wrap in foil at the end to capture juices)
Let it cool and refrigerate it overnight
Slice it the next day (while cold)
Vacuum seal
I usually freeze it, but it sounds like you won't need to
Reheat in pot of simmering water.
Enjoy.

I refrigerate it before I slice it so that the fat and juices congeal. This way I can put a spoonful in each bag and it won't get sucked out when I vacuum seal the bag. Moisture retention is never an issue for me.
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