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Unread 06-25-2010, 10:38 AM   #1
sincitydisciple01
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Question Vac sealing and storage - fridge or freezer?

I'm doing a brisket and butt this weekend, for a party on the 4th. My plan right now is to pull the pork and bag and seal (with drippin's) and leave the brisket whole/unsliced and bag and seal. Is it ok to keep them in the fridge for a little over a week, or will they need to go in to the freezer at some point. I'm assuming they will be OK in the fridge, but this is my first time cooking ahead of an event (as opposed to day of), so just want to make sure. THANKS!!!!!
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Unread 06-25-2010, 10:56 AM   #2
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Originally Posted by sincitydisciple01 View Post
I'm doing a brisket and butt this weekend, for a party on the 4th. My plan right now is to pull the pork and bag and seal (with drippin's) and leave the brisket whole/unsliced and bag and seal. Is it ok to keep them in the fridge for a little over a week, or will they need to go in to the freezer at some point. I'm assuming they will be OK in the fridge, but this is my first time cooking ahead of an event (as opposed to day of), so just want to make sure. THANKS!!!!!

Freezer until 3 days before and put in fridge to thaw would be my guess. Might go 4 days if it is a large mass of meat. Kinda like thawing a turkey in the fridge... Just my 2 cents...
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Unread 06-25-2010, 10:57 AM   #3
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Quote:
Originally Posted by Ashmont View Post
Freezer until 3 days before and put in fridge to thaw would be my guess. Might go 4 days if it is a large mass of meat. Kinda like thawing a turkey in the fridge... Just my 2 cents...

Make that +1
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Unread 06-25-2010, 10:59 AM   #4
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freeze, then 2 days in the fridge should be plenty.
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