Big Sexy
Knows what a fatty is.
- Joined
- Aug 7, 2009
- Location
- Jacksonville, Nc
My boss wants me to cook a brisket & butt for him, but he wants me to slice & pull the meat and have it vacuum sealed.
What's the correct way you cool meat & seal it, so that food borne pathogens don't grow?
Can I vacuum the meat, then cool it? Or will the meat be too hot to vacuum?
I appreciate any help in this matter.
What's the correct way you cool meat & seal it, so that food borne pathogens don't grow?
Can I vacuum the meat, then cool it? Or will the meat be too hot to vacuum?
I appreciate any help in this matter.