I recently made pastrami from scratch and it turned out fantastic; a day or two later, still incredibly good. I vac sealed and froze the leftovers. When I thawed a couple of the frozen packets recently, the pastrami was very dry, leaving me to wonder if the vac sealer took out any remaining moisture that was in the meat.
Should I have stopped the sealer as soon as the air was gone in the bags rather than let it go full cycle?
Your thoughts would be appreciated.