Jeff_in_KC
somebody shut me the fark up.
- Joined
- Jan 4, 2005
- Location
- Pleasant Hill, MO
THAT is the farkin' question.
Just finished pulling the 12 pork butts and got a chitload of pork for the church event next Sunday afternoon. Now the question... We are going to use the Food-Saver to seal all the pork into about 5-6 bags. Smoked meat generally have a 5 day or so window in the fridge before being questionable. Does the Food-Saver add to that length of time? I don't want to take a chance on making 125 to 150 people sick, including myself. We had originally just planned to freeze it in Food-Saver bags tonight then thaw them out in the fridge this coming Friday and re-heat Sunday AM. But now, we're planning on keeping it all in aluminum pans covered in the fridge overnight and seal them tomorrow evening. Would it even be worth it to freeze for four days? I'm also concerned a bit about the vacuum seal mashing the meat a little more. it's a touch overcooked as it is. Any help or suggestions from those in the know would be appreciated! Thanks in advance!
Just finished pulling the 12 pork butts and got a chitload of pork for the church event next Sunday afternoon. Now the question... We are going to use the Food-Saver to seal all the pork into about 5-6 bags. Smoked meat generally have a 5 day or so window in the fridge before being questionable. Does the Food-Saver add to that length of time? I don't want to take a chance on making 125 to 150 people sick, including myself. We had originally just planned to freeze it in Food-Saver bags tonight then thaw them out in the fridge this coming Friday and re-heat Sunday AM. But now, we're planning on keeping it all in aluminum pans covered in the fridge overnight and seal them tomorrow evening. Would it even be worth it to freeze for four days? I'm also concerned a bit about the vacuum seal mashing the meat a little more. it's a touch overcooked as it is. Any help or suggestions from those in the know would be appreciated! Thanks in advance!