Nunya Bidnits wrote:

> What he said about vacpacking. If you want to save half the pork by
> freezing, you should still vacpack it unless you're going to use it very
> soon. So as long as you're going to the trouble, you may as well just cook
> it all and only vacpack it once. If you don't have a vacpack, that should be
> your next investment.

Have two vac pack things. One that I use is the Reynolds system. The
one I hate is the Tilia Food Saver.
> Boiling the vacpacked meat works well, although sometimes I gently reheat in
> loose foil in a very slow oven. Never nuke it.
>
> MartyB in KC
>


--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does