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- #7,641
I pressure cooked a huge pork tenderloin, put it on a cookie sheet in chunks to freeze it before I vacuum sealed it. There wasn’t even a tablespoon of liquid in the bag after it defrosted and the meat is still moist and tender. Vacuum sealing without freezing first sucks out all juices and makes the meat dry. Plus it makes a mess on the bag that has to be washed before putting it away. Glad I thought of that!