ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling General Discussion

Notices

Food Handling General Discussion General and open discussion for food handling and safety.


Reply
Thread Tools
Unread 11-11-2010, 10:46 PM   #1
Goin Que Que
On the road to being a farker
 
Join Date: 04-20-10
Location: Garden Grove California
Downloads: 0
Uploads: 0
Default Temp of meat before Vac Sealing?

Is there a certain temp a cut of cooked meat has to be before vac sealing? i.e room temp, right off the smoker say above 120, I'd be interested in hearing temps for the different cuts or if a different cut even matters. This will be frozen for later and all for the family not catering.

Ribs, Shoulder and Brisket.

Thanks in advance for the advice

John
Goin Que Que is offline   Reply With Quote
Unread 11-11-2010, 10:52 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I like them cooled down to near room temp.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote
Thanks from:--->
Unread 11-11-2010, 11:00 PM   #3
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

If there is a lot of moisture, I pre-freeze before vacuuming.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote
Thanks from:--->
Unread 11-12-2010, 07:57 AM   #4
PigBoy
Full Fledged Farker
 
PigBoy's Avatar
 
Join Date: 11-17-06
Location: Concordia, MO
Downloads: 0
Uploads: 0
Default

The colder, the better. You are sealing the temperature in the bag. Never seal hot meat unless you want rotten food. Todd and I sealed over 200 lbs. of pulled pork in June. He made an ice water bath in a cooler to chill the bags of meat before sealing. Worked great!
__________________
Randy Hinck; Concordia, MO

Pork Pullin Plowboys
www.plowboysbbq.com
www.hinckfarms.com

Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle
PigBoy is offline   Reply With Quote
Unread 11-12-2010, 07:40 PM   #5
Goin Que Que
On the road to being a farker
 
Join Date: 04-20-10
Location: Garden Grove California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PigBoy View Post
The colder, the better. You are sealing the temperature in the bag. Never seal hot meat unless you want rotten food. Todd and I sealed over 200 lbs. of pulled pork in June. He made an ice water bath in a cooler to chill the bags of meat before sealing. Worked great!
Thanks, so an ice bath it will be!

John
Goin Que Que is offline   Reply With Quote
Unread 11-12-2010, 09:48 PM   #6
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Agreed. You must get the meat below 40* within 6 hrs to be practicing safe food handling. I get mine to about 60 before sealing and refrigerate immediately.
__________________
Pitboss @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Thanks from:--->
Unread 11-12-2010, 10:55 PM   #7
stl-rich
Take a breath!

 
stl-rich's Avatar
 
Join Date: 07-10-10
Location: saint louis, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Agreed. You must get the meat below 40* within 6 hrs to be practicing safe food handling. I get mine to about 60 before sealing and refrigerate immediately.
I also like to prefreeze my meat - so the juices con't fark up my vaccum sealer
__________________
Red mini-WSM, Red 18" OTG & 22" MasterTouch Weber Kettles, 18" WSM, Performer, Red Akorn King Griller
stl-rich is offline   Reply With Quote
Thanks from:--->
Unread 11-13-2010, 01:40 AM   #8
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PigBoy View Post
The colder, the better. You are sealing the temperature in the bag. Never seal hot meat unless you want rotten food. Todd and I sealed over 200 lbs. of pulled pork in June. He made an ice water bath in a cooler to chill the bags of meat before sealing. Worked great!
That was 365 lbs. The ice bath cooled 190 degree meat to around 40 in mere minutes.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote
Thanks from:--->
Unread 03-29-2011, 11:54 PM   #9
Bama Q
On the road to being a farker

 
Bama Q's Avatar
 
Join Date: 03-29-10
Location: North Alabama, Home of White BBQ Sauce
Downloads: 2
Uploads: 0
Default

Cool to a temperature where you can Handle the product, bag and seal, put bags in a ice bath. the faster you cool the meat the better the Quality and food safety compliance.We do 6 to 10 cases of butts and chickens a week, Quality is very good.

Last edited by Bama Q; 03-29-2011 at 11:59 PM.. Reason: Left something Out
Bama Q is offline   Reply With Quote
Unread 03-30-2011, 06:51 AM   #10
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

Just "warm" or "cool". Partial freeze on pulled pork or anything with sauce on it so I don't suck the juice into the machine.
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote
Unread 03-30-2011, 08:21 AM   #11
B-Lazy BBQ
On the road to being a farker
 
Join Date: 08-04-09
Location: Big Bend, WI
Downloads: 0
Uploads: 0
Default

Silly question...Why wouldn't you vac pack it warm (read-not HOT), and then ice bath it? As the meat/food product cools, I would think it will create a better vacuum in the package. Fill a water bottle with hot water, empty it, cap it and see what happens. Just a thought.
__________________
2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill
B-Lazy BBQ is offline   Reply With Quote
Unread 04-09-2011, 12:09 AM   #12
Soybomb
Full Fledged Farker
 
Join Date: 02-19-11
Location: USA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by B-Lazy BBQ View Post
Silly question...Why wouldn't you vac pack it warm (read-not HOT), and then ice bath it? As the meat/food product cools, I would think it will create a better vacuum in the package. Fill a water bottle with hot water, empty it, cap it and see what happens. Just a thought.
a pound or two of pork loosely packed in a ziplock bag will have far more surface available for cooling than it compressed under vacuum. I don't know if the difference would be significant in an icy water bath. On a more practical note I find it difficult to vac pack hot juicy meat. Even uncooked meat from the fridge is sometimes difficult for me.
Soybomb is offline   Reply With Quote
Unread 04-10-2011, 10:44 PM   #13
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by B-Lazy BBQ View Post
Silly question...Why wouldn't you vac pack it warm (read-not HOT), and then ice bath it? As the meat/food product cools, I would think it will create a better vacuum in the package. Fill a water bottle with hot water, empty it, cap it and see what happens. Just a thought.
Don't ask me why, but vac sealing before you cool will produce a sour taste.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote
Thanks from:--->
Unread 04-13-2011, 03:44 PM   #14
PorkQPine
Full Fledged Farker
 
Join Date: 12-10-07
Location: Roseville, CA
Downloads: 0
Uploads: 0
Default

If you don't want stuff growing in the package, fully cool first in bags then transfer to vac bags and vac pak. HD is very picky about vac pak and will not approve anything but a commercial vac pak machine and you have to keep temp control logs.
__________________
PorkQPine
PorkQPine is offline   Reply With Quote
Unread 05-14-2011, 06:00 PM   #15
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Downloads: 0
Uploads: 0
Default

Yes please cool it to below 40 degrees before sealing it, as any food safe will tell you never wrap warm and then refridgerate, from experience it will sour
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vac sealing and storage - fridge or freezer? sincitydisciple01 Q-talk 3 06-25-2010 10:59 AM
Internal meat Temp - going DOWN ?? KSims1868 Q-talk 17 05-23-2010 09:15 PM
Vac sealing and transporting sincitydisciple01 Catering, Food Handling and Awareness 6 04-09-2010 01:55 PM
Money meat temp? Mo-Dave Q-talk 1 03-20-2010 05:17 PM
It's 12 am...do you know what temp your meat is??? JacksonsDad Q-talk 25 01-23-2005 11:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.