Originally Posted by cameraman
I made some stock yesterday from the remnants of my smoked leg qtrs. I'd like to vacusuck it. Last time I poured it in bags, stood the bags up in containers to freeze then vacusucked. I ended up with big lumps of stock. Any thoughts on how I can get a thinner, more, freezer friendly finished bag?
I refrigerate stock overnight and the proteins form a loose gelatinous goo which keeps control of the liquid when vac sealing. Once sealed you can lay flat in the freezer.
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK