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Big Smokes

post #1 of 6
Thread Starter 
Hello i am new to the forums, and to smoking meat in general. I have been reading alot off the forums and i cant help but notice how many times people are smoking many different things at once or they smoke multiple of the same thing. i understand once the smoker is rolling just throw more on(time savings), but what do you do with all that food. Are there good ways to store them and still have a good tasting product later? I apologize if i have posted in the wrong section, i have posted this qustion here because i am thinking of trying a pork shoulder/butt and thought i will do 2 as well if there is a good way to keep the finished product.
post #2 of 6
Welcome aboard! Freezeing works very well indeed, a good vac sealer is a very important BBQ tool.
post #3 of 6
Hey Luke... Welcome to SMF! Stop by the Roll call forum and intro yerself and your tools to us. Also sign up for the 5 day ecourse on smoking meat..invaluable advice for the newbie.

Vac seal, man...VAC SEAL and freeze. just put away 5 lbs. of pulled pork in it's own juice in 1lb. packages. Defrost, drop in a pot of boiling water..POOF Yum!
post #4 of 6
Jeff hit it right on the head. Get a food saver (or other brand name) and seal up what you don't eat the first time. Like today I have pulled out left over brisket and added it to a pot of chili. Still tastes the same as when I sealed it up.

Keep Smokin
post #5 of 6
What they said. PDT_Armataz_01_18.gif

But if you don't have a foodsaver or something along those lines, don't let that stop you. Regular old ziplocs work fine.........they just don't keep it as fresh, as long. If this is something you are going to do often, however, a vac sealer is money well spent.

Now get to smokin' icon_mrgreen.gificon_mrgreen.gif
post #6 of 6
I use the jumbo freezer zip lock baggies cause I dont have a vac sealer. I just squeeze the air out first. They work just fine for me.
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