Got a vac sealer now need some advice

bhedges1987 · June 2016

Hi,

so I got my first vac sealer and need some pro advice on a few things.

First, when is the best time to seal say pulled pork or brisket after it has been pulled or sliced. Should I wait for it to cool down in a fridge, or just at room temp?

I notice it sucks out juices while it seals which leads me to my next question.

Since it sucks out some juices, what is the best way to reheat? My first attempt I just put it in boiling water for 15 minutes. It came out kind of dry, but that was one of my worst porks even fresh, so I'm not sure if it was the pork or the fact that when I sealed it, I lost some juice.

Or or is it better to let it thaw in the bag the night before, cut open and place in a microwave / crock pot? Thanks

DaveRichardson · June 2016

I'll vac pulled pork when it's still warm. It will suck up done juice, but it's a minimal cleaning effort.

reheating is simple on many ways. Depends on your location you need it. Nuking it in the bag on 30% power is pretty good. Hot water bath in a bit it in the crock pot works fine in bag.

Once it it comes out of the bag, prepare for rapid moisture loss. Google the Coke method for keeping pulled pork moist.

Huntnfish72 · June 2016

A chamber vac sealer won't suck out ur juice

DaveRichardson · June 2016

The juice suck is minimal.....

Huntnfish72 · June 2016

Well I'm not married, so it's far from minimal. Lol

hoosier_egger · June 2016

I always do my pork when it's from the fridge; after I've eaten all I can within 2-3 days. One benefit of this is that a throw in a piece or two of congealed fat when I vacpac. Helps in the reheat, which is usually the microwave

bigbadben · June 2016

Best long term storage solution :
1) seal
2) freez
3) vac and seal.

Ladeback69 · June 2016

I usually let the meat come to room temp after eating and seal then or if its late I will put it in the fridge and do it in the morning.

As for reheating I like what make a small slit in the top and put it in the microwave for 30 seconds and another if it needs it. Haven't had any problems with it being dry. If I have a lot of pulled pork it is going into a crock pot.

SmokeyPitt · June 2016

I like to vac seal as soon as I pull it if possible. My wife and I usually get a little assembly line going. We get the bags ready and I pull the meat and she is bagging and sealing as I pull it. I don't know how much of a difference this really makes, but I find the pork starts to dry out as soon as you pull it so it is best to get it in the bag ASAP.

Mine only sucks out a very small amount of juice. Just about when the juice reaches the opening it stops vac'in and starts sealing. I usually cut my bags with extra room so that might help (the juice has further to travel). Most of the time these days I reheat from frozen or partially thawed. I use simmering water (170-180 degrees F) and if frozen I just give it 45 minutes. I heat up some vinegar based sauce as well and once it is finished I mix the pork with a little sauce.

SoCalTim · June 2016

Two simple methods, if vac sealing while meat is still warm, position a paper towel near the section where the seal will form. This will keep the juice from entering the vac chamber.

Vac seal makes a bag for this purpose, but you can do it yourself.

Next method is to 'pre-freeze' the meat in a zip lock, them transfer over to a vac seal bag.

Either way, I suggest some bbq sauce included in the bag to help with keeping the meat moist when your ready to bring it back to life.

blasting · June 2016

I put it in the vac bags, one end not sealed. Then into the freezer for 30 minutes. Then I seal the other side. No juice ooze.

To re heat, sometimes boiling water, sometimes slit in the bag. The best thing about a vac sealer is there is always pulled pork for various recipes.

Got a vac sealer now need some advice

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