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The danger of room temp is bacteria growth and lots of bacteria like an oxygen-free environment. I think that unless you have a way to prevent bacteria and/or bacteria spores from getting on the meat between the time you remove it from the 140°F or hotter cooker and when you seal it, the safe-to-eat time is the same as having it sitting covered at room temp: 4 hours.
Cooked to around 200, sliced at around 140 in the fridge at something below 100 then 10 slices per bag vac sealed and in the deep freeze - 4 degrees.
Thawed in fridge, still in fridge.
Just wondering how it would travel out of the fridge but still vac sealed.