Vacuum Packing?

The HD was out last week inspecting my new mobile kitchen. I'll have to post some pron of it when I get a chance. The inspection was no problem, but the inspector did find my Food Saver tucked away in one of the cabinets. I got a very detailed description of the dangers of botulism in vacuum packaging. I have a list of customers that I e-mail when I've got a cooking project going on to let them know and they order brisket and pulled pork by the pound. (A full smoker is a happy smoker) The idea was to vacuum pack these orders for pick-up, but I don't think this will fly with the HD without further processing of some kind. Any assistance is greatly appreciated!:-D

After some further research, I found one site that described a process that involves getting the temperature of the outside of the package up to 185 degrees and checking it with an infrared thermometer. A big azz stockpot of near boiling water will do the trick, but what a pain! Anyone else been doing this?

Thanks, Ford. The Food Saver has been moved to a secure, undisclosed location. When you are using the steam pans, do you cover with foil or plastic wrap? What about using gallon Zip Lock bags once the product has been properly cooled?

Amen to the pans fitting the the fridge! Thanks again, Ford! I'll get some of the lids on my next trip for supplies.