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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-03-2012, 08:50 AM   #1
cameraman
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Question Putting up stock

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?
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Old 09-03-2012, 08:54 AM   #2
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You could put it in zip lock bags and lay them flat
Some folks put them in ice cube trays till frozen.
You have anything else flat and thin, but bigger then an ice cube tray?
Oh - how about making some forms out of aluminium foil??
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Old 09-03-2012, 09:19 AM   #3
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You know, zip locks are not a bad idea.
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Old 09-03-2012, 09:33 AM   #4
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Quote:
Originally Posted by cameraman View Post
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.
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