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Vacuum Sealing Pulled Pork question

dstearn
dstearn Posts: 1,705
in EggHead Forum
I have a Foodsaver 4800 that has a moisture setting. Is it best to vacuum seal the leftover pulled pork the next day after it has cooled in the fridge before freezing?
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Par freeze it. Save a lot of cleaning out the tray. Don't ask how I know. 
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  • apinion
    apinion Posts: 470
    +1 on the yolk.  Always far freeze things before you freeze them. You get much more of a vacuum without the moisture getting through the seal.

    I love cooking big batches of soups/stews and them freezing them in a plastic container.  Then run hot water around the edge until it pops out.  Then place it in the bag and vac and seal.  Voila!
    Louisianian by birth, Louisianian by death. Austinite for now...
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  • hondabbq
    hondabbq Posts: 1,986
    I do mine while it's still warm to lock all the moisture in the bag. When I see the liquis getting sucked up, I stop it when it reached the front of the machine. 
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  • MeTed
    MeTed Posts: 800
    @dstearn, great question and @the yolksonyou and @apinion thanks for the great answers. I never thought about par freezing or freezing first. This is going to save me a lot of mess in the foodsaver. 

      Thanks Again!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • nolaegghead
    nolaegghead Posts: 42,109
    There's also the chamber sealer.
    ______________________________________________
    I love lamp..
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  • apinion
    apinion Posts: 470
    I have the game saver silver and enjoy it.  Its more manual than some of the fancy options, which is what I like. I don't want to fool with the automatic sensing of the bag in the machine.
    Louisianian by birth, Louisianian by death. Austinite for now...
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  • logchief
    logchief Posts: 1,431
    +1 on the yolk.  Always far freeze things before you freeze them. You get much more of a vacuum without the moisture getting through the seal.

    I love cooking big batches of soups/stews and them freezing them in a plastic container.  Then run hot water around the edge until it pops out.  Then place it in the bag and vac and seal.  Voila!
    The best way to seal very moist items.  I do pulled pork direct into the bags and then freeze with good luck.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Canugghead
    Canugghead Posts: 13,714
    nolaegghead said:
    There's also the chamber sealer.
    Just don't try sealing any liquid when still warm  ;)
    canuckland
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  • nolaegghead
    nolaegghead Posts: 42,109
    @Canugghead Ah, you learned about the reduced boiling point under vacuum eh?
    ______________________________________________
    I love lamp..
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  • DMW
    DMW Posts: 13,836
    nolaegghead said:
    @Canugghead Ah, you learned about the reduced boiling point under vacuum eh?
    Witchcraft I tell you.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Canugghead
    Canugghead Posts: 13,714
    @nolaegghead @DMW let's just say I witnessed a boisterous demo by a buddy who shall remain anon.  =)
    canuckland
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