Vacuum Packing?

PCDoctor_1979 · 05-08-2010, 06:58 PM

The HD was out last week inspecting my new mobile kitchen. I'll have to post some pron of it when I get a chance. The inspection was no problem, but the inspector did find my Food Saver tucked away in one of the cabinets. I got a very detailed description of the dangers of botulism in vacuum packaging. I have a list of customers that I e-mail when I've got a cooking project going on to let them know and they order brisket and pulled pork by the pound. (A full smoker is a happy smoker) The idea was to vacuum pack these orders for pick-up, but I don't think this will fly with the HD without further processing of some kind. Any assistance is greatly appreciated!

Garth57 · 05-11-2010, 02:17 PM

I was thinking of doing the same thing at the Farmers Market I'm at. Looking foward to replys.

PCDoctor_1979 · 05-11-2010, 04:58 PM

After some further research, I found one site that described a process that involves getting the temperature of the outside of the package up to 185 degrees and checking it with an infrared thermometer. A big azz stockpot of near boiling water will do the trick, but what a pain! Anyone else been doing this?

Ford · 05-17-2010, 07:09 AM

I don't vacuum pack and sell food. In order to sell packaged food you need to have a lot more control around your process and a much better kitchen. I think it's USDA approved but not sure. And of course to sell packaged food you need all the appropriate labelling.

I can put pork or brisket in a steam pan and freeze for a short time and it will not lose quality. And no HD issues. You can reheat or they can reheat.

Take the food saver out of the unit and say you won't be vending food using it. What you do under the table for friends is your business.

Surprised nobody else has chimed in on the packaging and litchen rules yet.

PCDoctor_1979 · 05-17-2010, 09:55 AM

Thanks, Ford. The Food Saver has been moved to a secure, undisclosed location. When you are using the steam pans, do you cover with foil or plastic wrap? What about using gallon Zip Lock bags once the product has been properly cooled?

Ford · 05-17-2010, 10:23 AM

I just buy the lids for the steam pans. You could use zip locks but even gallons are hard to get a consistent weight. I can get a pretty good 7-8 lbs in a 1/2 steam pan. Tha's close to 2 butts cooked.

And the pans fit beter in a commercail fridge or freezer than ziplocks.

PCDoctor_1979 · 05-17-2010, 01:35 PM

Amen to the pans fitting the the fridge! Thanks again, Ford! I'll get some of the lids on my next trip for supplies.

sizzlinbonesfan · 06-28-2010, 02:01 PM

Good stuff to know!! Thanks!

Happy BBQ'n
Alissa
Okie from Muskogee

05-08-2010, 06:58 PM	#1
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA	Vacuum Packing? The HD was out last week inspecting my new mobile kitchen. I'll have to post some pron of it when I get a chance. The inspection was no problem, but the inspector did find my Food Saver tucked away in one of the cabinets. I got a very detailed description of the dangers of botulism in vacuum packaging. I have a list of customers that I e-mail when I've got a cooking project going on to let them know and they order brisket and pulled pork by the pound. (A full smoker is a happy smoker) The idea was to vacuum pack these orders for pick-up, but I don't think this will fly with the HD without further processing of some kind. Any assistance is greatly appreciated! __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

05-11-2010, 02:17 PM	#2
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA	I was thinking of doing the same thing at the Farmers Market I'm at. Looking foward to replys. __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker

05-11-2010, 04:58 PM	#3
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA	After some further research, I found one site that described a process that involves getting the temperature of the outside of the package up to 185 degrees and checking it with an infrared thermometer. A big azz stockpot of near boiling water will do the trick, but what a pain! Anyone else been doing this? __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

05-17-2010, 07:09 AM	#4
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	I don't vacuum pack and sell food. In order to sell packaged food you need to have a lot more control around your process and a much better kitchen. I think it's USDA approved but not sure. And of course to sell packaged food you need all the appropriate labelling. I can put pork or brisket in a steam pan and freeze for a short time and it will not lose quality. And no HD issues. You can reheat or they can reheat. Take the food saver out of the unit and say you won't be vending food using it. What you do under the table for friends is your business. Surprised nobody else has chimed in on the packaging and litchen rules yet. __________________ Ford Retired competition cook. BBQ mentor.

05-17-2010, 09:55 AM	#5
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA	Thanks, Ford. The Food Saver has been moved to a secure, undisclosed location. When you are using the steam pans, do you cover with foil or plastic wrap? What about using gallon Zip Lock bags once the product has been properly cooled? __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

05-17-2010, 10:23 AM	#6
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	I just buy the lids for the steam pans. You could use zip locks but even gallons are hard to get a consistent weight. I can get a pretty good 7-8 lbs in a 1/2 steam pan. Tha's close to 2 butts cooked. And the pans fit beter in a commercail fridge or freezer than ziplocks. __________________ Ford Retired competition cook. BBQ mentor. Last edited by Ford; 05-17-2010 at 10:23 AM.. Reason: added fit comment

05-17-2010, 01:35 PM	#7
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA	Amen to the pans fitting the the fridge! Thanks again, Ford! I'll get some of the lids on my next trip for supplies. __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

06-28-2010, 02:01 PM	#8
sizzlinbonesfan Got Wood. Join Date: 03-22-10 Location: Muskogee, OK	Good stuff to know!! Thanks! Happy BBQ'n Alissa Okie from Muskogee

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