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Vacuum Seal freshness question

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TEXASBGE2018
TEXASBGE2018 Posts: 3,831
in EGG Table Forum
So I made a pork butt on thanksgiving day. It was done in the afternoon, we ate a bit of it and then it sat out for an hour or two. Then it went into the fridge. It's been in there ever since wrapped in foil. My question is, if I vacuum seal it today will that prolong it to allow me to eat it say this upcoming Friday? Just don't want to mess around with getting sick.


Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • jetman96
    jetman96 Posts: 127
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    If you vacuum seal and freeze it, it will be good for Friday. Even better, you can drop it in either a hot water bath or use sousvide to heat it up.
    Cincinnati, OH
    Large BGE
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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    It’ll be fine.  
    "I've made a note never to piss you two off." - Stike
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  • nolaegghead
    nolaegghead Posts: 42,102
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    You will extend the shelf life in the fridge if you vacuum seal it (reduce exposure to air) but it will be fine as is for Friday.  

    That said, if you vacuum seal a bonus will be ease of reheating.
    ______________________________________________
    I love lamp..
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  • alaskanassasin
    alaskanassasin Posts: 7,656
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    I would let it ride in the refer for a week
    South of Columbus, Ohio.


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  • sumoconnell
    sumoconnell Posts: 1,932
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    I think it’s fine too- might be a little dry is the only issue. I find If you can put a little chicken stock in it before bagging or when you reheat, you’ll be happy. I like reheating on a skillet, ymmv. 

    I haven’t tried apple cider vinegar instead, but it sounds good!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
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    Thanks all. I put a little water in with it before sealing it. I plan on reheating Friday in the crock pot with a little sauce.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    TEXASBGE2018 said:
    Thanks all. I put a little water in with it before sealing it. I plan on reheating Friday in the crock pot with a little sauce.
    Have you ever re-heated pulled pork in the sous vide?  That’s always my go to and it turns out surprisingly well.  Worth a shot if you haven’t before.
    "I've made a note never to piss you two off." - Stike
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
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    JohnInCarolina said:
    TEXASBGE2018 said:
    Thanks all. I put a little water in with it before sealing it. I plan on reheating Friday in the crock pot with a little sauce.
    Have you ever re-heated pulled pork in the sous vide?  That’s always my go to and it turns out surprisingly well.  Worth a shot if you haven’t before.
    Don't own one. Never really felt the need to. 


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    TEXASBGE2018 said:
    JohnInCarolina said:
    TEXASBGE2018 said:
    Thanks all. I put a little water in with it before sealing it. I plan on reheating Friday in the crock pot with a little sauce.
    Have you ever re-heated pulled pork in the sous vide?  That’s always my go to and it turns out surprisingly well.  Worth a shot if you haven’t before.
    Don't own one. Never really felt the need to. 
    Dude.  They are worth it for the chocolate pots alone.
    "I've made a note never to piss you two off." - Stike
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  • bbracey21
    bbracey21 Posts: 319
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    For reheating purposes I’d vacuum seal it.
    I do a ‘poor mans sous vide’ aka a pot of water on simmer. Take the vac sealed bag of Q and put it in there and let it heat up. Works perfect for me. Also do this with brisket leftovers. 

    Side note- I had a anova sous vide for a couple years but rarely used it. With all the other gadget needs and wants I sold it for almost what I gave for it. 
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