- Jul 1, 2015
- 100
- 25
Just curious if anyone has made extra smoke foods and vacuum sealed them for later where they could be heated up by boiling in the bag. Did you do the whole rack, or made into individual meals...Seems like a good idea, just wondering if anyone has done this, how did you go about it. Thinking maybe a couple extra racks of ribs, or chicken when I smoke..etc...how long did you boil to heat up, how did it taste afterwards etc...never done this vacuum sealing thing before, but got one on order, mostly for buying multiple steaks when on sale, and the extra smoking thing popped into my mind, need some guidance here..lol...