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I've read on here that some of you folks like to put a little basting sauce in with the pulled pork before you vac seal the bag. It does keep the meat moist when you reheat, and it's a great idea.

I have done this myself, but it's difficult because the vaccum wants to draw some of the sauce into the pump.

I've used FoodSaver's suggestion of using a folded paper towel just beyond the sealer, but it's still no easy task to keep the sauce from going into the pump.

Any advice on a more efficient way??

Thanks... Smiler

SmoKen
Original Post
I put the pulled pork in one of the cheap, square, plastic food container with a lid. The ones I use hold 4 cups. I freeze it in that, then put it in the Foodsave bag and seal it. I do this whether or not I have sauced the pork. That's the way I freeze chili, cooked beans, chicken stock and anything else that's got a lot of juice in it. I suppose you could put as much as you wanted in one of the Foodsaver bags and freeze it and then seal it. Oh, when I get ready to thaw it, I release the seal so it doesn't suck the juice from the meat. Just me, but I prefer this to boiling the bags.

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