vacum pack/freeze reheat in pouch?

PorkQPine · BBQ Fan Joined: 12 Feb 2009 Posts: 234

Thinking about using the leftover Q for breakfast burritos and other b'fast dishes. At home I vacum pack the leftover meat and freeze for later using by boiling bag in water to re-heat. Is this acceptable for a commercial use? Getting fresh off the smoker for b'fast is my aim.

Pit Boss · Posted: Feb 12 2009 Post subject:

As long as you reheat to 165 I don't see anything that isn't acceptable. Might want to ask your inspector if they have any problems with you using the vacbags.

At home, I'd never reheat bbq to 165, but in a commercial setting you need to follow the regs.
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PorkQPine · BBQ Fan Joined: 12 Feb 2009 Posts: 234

Thanks, I'll ask.

favre1 · Posted: Feb 14 2009 Post subject:

In Minnesota that is not allowed. I was using vacuum packaging when people were ordering bulk pulled pork so they could heat it up with a crock pot or whatever at their parties. When the inspector came here a couple of weeks ago I found out that you cannot vacuum pack anything without an NSF machine and a HAACP plan in place with the State. If you look at the pricing on these machines and the red tape to put together a plan it didn't make sense to do it anymore. The kicker on all of this is that ziplock baggies are acceptable to use. How does that make any sense. Your best bet like was said before, check your local regs. Good luck.