Chamber Sealer Question

[jclifton]

For those of you with experience with a chamber sealer how much do you let things like pulled pork cool down before sealing.  I did two butts over night, rested then pulled and sealed in short order.  I had some moisture in the chamber because the pork was still very warm.  This was my first time using a my new VP215 pressure sealer so didn't know if some moisture in the chamber was normal or if I should totally cool whatever is being sealed. 

I sealed with the pork still warm trying to capture as much as the moisture as possible.

Thanks,

Jason

 

[gregbooras]

Hey Jason,
I would not vacuum seal hot, but warm is good. I want to retain some of that moisture of the meat!
Best Greg