G$
is One Chatty Farker
I looked at some great FOODSAVER posts here over the last few years, and there was some terrific insight. I bought one (820) for myself a few weeks ago, and need to be saving about 30 pounds of pulled pork and pulled chuck roast from this weekend's smoke. I will be freezing it, and reheating it while camping. (I Plan to do boil in bag). Before I attempt this with a ton of meat at stake, I need some clarification on sealing and retainign juices.
So, for my education:
I would like to seal in as much juice as I can. I also understand that juice tends to be sucked in the vacuum sealerr, which is not so desirable. People have mentioned a paper towel near the top of the bag, but I think this would have negative effects on the reheating process, especially if boiling in the bag as I intend to do.
So I guess the question is, before I start the process, can I assume that with careful positioning of the bags (ie lower than the sealer and with the juices relatively low in the bag) i will be ale to seal pulled pork and beef and a fair amount of juices without the paper towel mod? If I put a smaller amount of meat in each bag, will it be easier to do? Thanks for any specific answers from those that have done the same thing.
So, for my education:
I would like to seal in as much juice as I can. I also understand that juice tends to be sucked in the vacuum sealerr, which is not so desirable. People have mentioned a paper towel near the top of the bag, but I think this would have negative effects on the reheating process, especially if boiling in the bag as I intend to do.
So I guess the question is, before I start the process, can I assume that with careful positioning of the bags (ie lower than the sealer and with the juices relatively low in the bag) i will be ale to seal pulled pork and beef and a fair amount of juices without the paper towel mod? If I put a smaller amount of meat in each bag, will it be easier to do? Thanks for any specific answers from those that have done the same thing.