Doing food for my customer appreciation day at work. I have 40# of butts brining now and will be doing 40# of butts. All will be cooked and pulled. SO I will have pulled ham and pork. I am going to vac seal and reheat via an electric roaster floating the bags in the water and for serving will put them in chafers.
So my question is, How do I cool it all down before vac sealing. I have never vac sealed anything will warm as I thought that would be a no no.
Any ideas on how and temp to cool to before sealing?