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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2013, 04:36 PM   #16
ButtBurner
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Quote:
Originally Posted by JohnHB View Post
The no freeze is a simple issue. You have fully cooked your meat and are vacuum packing it. It obviously has a longer shelf life than fresh meat. How long is vacuum packed fresh meat held in a refrigerator without issues.
So do not freeze.
John
got it!!!

thanks!!!
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Unread 01-23-2013, 04:49 PM   #17
Twelvegaugepump
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I also add AJ, but then I add a small bit of apple cider vinegar which adds a very subtle tang that I have gotten lots of compliments on. Good luck!
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Unread 01-31-2013, 05:35 PM   #18
ButtBurner
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ok!!!

here we are...party is tomorrow.

Pork has been vac sealed since Sunday morn when I pulled it

In the pic, I have left to right

Billy Bones BBQ sauce, Carolina Red Sauce from Smoke and Spice, a KC Masterpiece blend I like, Finishing Sauce and Apple Juice.

All I need is the cheap white buns, someone else is bringing the cole slaw

I think I am ready!!!!
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Unread 02-01-2013, 04:40 PM   #19
ButtBurner
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I want to thank you guys for all your help and suggestions.

The potluck lunch was today.

The pork was a big hit.

I used a little apple juice and also some finishing sauce made from cider vinegar, sugar, Tony Chachere's and a few other things I cant think of right now.

It was gone almost right away, long before the chicken chili, tortilla soup, fried chicken and pizza others brought

appreciate it
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