Vacuum Pack Info?
I have read a lot of interesting information here about vacuum packing pulled pork and freezing for use at a later date. Can you guys give me some input as to;
- Cook to final temp, then vac?
- Vac whole butts or pulled?
- Add apple juice before vac or to the reheat?
- Best size of package to freeze to make reheat time acceptable?
- Best reheating process?
- Vac/Seal equipment suggestion & source?
This may be too much to handle in one thread but hope you can help me.