wyocurt
Knows what a fatty is.
What do a lot of you do to wrap your meat after you prep and trim to keep it water tight for when you put in in the cooler. I have used 2 gal baggies and garabage bags. Any idea would be helpful.. Thanks
Parotection meat after preped
- Thread starter wyocurt
- Start date
bmanMA
is one Smokin' Farker
2 gallon zippies, in a foil pan, on top of ice. Not all floating around in the cooler soup. Dont trust them ziplocks that much.
Big Mike
is one Smokin' Farker
foodsaver vacuum sealer
Funtimebbq
Full Fledged Farker
In stainless pans with foil over the tops and into a Cambro. I use freezer/gel pack and place them above/below/between the pans.
Benny
Benny
swamprb
somebody shut me the fark up.
full and half size pansavers in a Cambro
Bunny
Full Fledged Farker
Ditto
Crash
is Blowin Smoke!
Yup...+1. Once you go Foodsaver, you'll never go back to Ziplocs for comp meats.
trohrs123
is one Smokin' Farker
I use these Reynolds turkey oven bags for big briskets and the next size smaller for pork butts,,,twist end tight and use the enclosed zip tie
http://www.reynoldsovenbags.com/
http://www.reynoldsovenbags.com/
Ford
is One Chatty Farker
I have a fridge so it's not an issue for me. Whatever you use should be food safe. Garbage bags are not food safe unless you first wrap in film or foil. Why risk a flavor transfer to your meat. Best solution is a cambro with ice in a pan on the bottom. Then you can use foil pans.
