Thread: Vacuum sealer
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Old 06-02-2021, 4:25pm   #13
VatorMan
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Originally Posted by bsmith View Post
Yup, we've been through a few of them.
Ditto. Plus it’s a must if you use a Sous Vide.

We also use it when I smoke a packer brisket and pulled pork. We freeze it. And then use the Sous Vide @ 145 degrees and it’s just like it came out of the smoker.
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