I have just bought myself a vacuum sealer for my food. I have been wondering the following:
Say I slow cook a slab of pork belly for 8 hours in a very low oven, once finished I normally put it in the fridge to cool, then the next day I slice it up and fry itin the pan to crisp up. What would happen if instead of using it the next day I put the sliced pre-cooked pork in vacuum sealed bags and left them in the fridge for a few days. Of even freezer at that stage to use months later.
1. How long do you think the meat would last vacuum sealed in the fridge?
2. How long do you think the meat would last vacuum sealed in the freezer?
3. Do you think there would be any noticeable flavour / texture loss from freezing the pre-cooked vacuum sealed meat?
If I can work out a way to do this successfully it would be a huge time saver. I love cooking pork belly and other meats low and slow but the time involved means I cannot have it as often as I would like.
Another thought that I have been looking into it to sous vide the pork belly (or other types of meat, poultry etc) then vacuum seal them and freeze from there. Confit the meat is another option I have been thinking of.
Anyone have any experience with this?