Originally Posted by gator320
I use a Mini Pack MVS45 vacuum chamber that has a built in printer that is set up for HACCP regs. MVS45 is expensive but you can get smaller models. For all my BBQ when taken off the smoker it is put directly into a freezer then packaged when the meat hits a minimum of 40* or less. BBQ is then placed in formulated boil in bags then into vacuum chamber , pork shoulders are pulled prior to going into the freezer then packaged. I do one pound bags of pulled pork reheated in simmering water, one pound bags take less time to reheat and if a customer wants three pounds there just as happy with three one pound bags.
How do you price to hide all that extra expense?
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
BBQ Person of the Year 2013