When I fire up the PBC, I almost always cook more food than my wife and I can immediately eat. Works out great because who doesn't like to find a chicken half or a bag of ribs or pulled pork in the freezer? Sometimes it's nice to have a main course already prepared if time is short, or you just don't feel like cooking.
Anyway, here is how I deal with the extra. After letting the extra cool, it goes into gallon size freezer bags, which in turn go into the refrigerator overnight. Half a chicken, a rack of ribs (cut in half), or a pound of pulled pork goes into each bag. The next day I use a vacuum sealer to package for the freezer. I cut custom bags from a bulk roll, then insert the gallon bags without sealing the zip tops. The vacuum sealer then removes all the air from the custom bag as well as the ziplock bag. Doubling the plastic on the meat helps to prevent any sharp edges from puncturing and thereby destroying the vacuum seal. I have found that food packaged this way will last almost indefinitely.
Will be interested to hear other ideas and tips.
Anyway, here is how I deal with the extra. After letting the extra cool, it goes into gallon size freezer bags, which in turn go into the refrigerator overnight. Half a chicken, a rack of ribs (cut in half), or a pound of pulled pork goes into each bag. The next day I use a vacuum sealer to package for the freezer. I cut custom bags from a bulk roll, then insert the gallon bags without sealing the zip tops. The vacuum sealer then removes all the air from the custom bag as well as the ziplock bag. Doubling the plastic on the meat helps to prevent any sharp edges from puncturing and thereby destroying the vacuum seal. I have found that food packaged this way will last almost indefinitely.
Will be interested to hear other ideas and tips.
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