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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 10-08-2019, 06:16 PM   #1
bluffman2
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Join Date: 11-01-18
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Default vacuum sealing smoked butt and brisket

I know sealing extends the life in the fridge, I am fixing to smoke 32 butts and 10 briskets for a upcoming event. once smoked and pulled/sliced and then sealed by a commercial sealer, how long is it safe in the fridge....im saying 10 days...what say you
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Old 10-08-2019, 07:31 PM   #2
HBMTN
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14 days is the max I think with a HACCP. If you use a vacuum sealer you must jump through more health dept hoops and have a HACCP plan in many areas.
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Old 10-08-2019, 08:40 PM   #3
kurtsara
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Quote:
Originally Posted by HBMTN View Post
14 days is the max I think with a HACCP. If you use a vacuum sealer you must jump through more health dept hoops and have a HACCP plan in many areas.
That is my answer all the time also but it sounds like some just do it.
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Old 10-10-2019, 09:03 AM   #4
IamMadMan
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Vac-sealing will only slightly extend refrigerator storage.


I agree with the others if you are licensed check with local health authorities.


Vac-Sealing food will prevent off flavors from oxidation, but it won't impede food borne bacteria growth, simply because many of these will develop in the absence of oxygen (vac-seal). Many commercial vac-sealed items are heat processed after sealing, or even irradiated to prevent bacterial growth while in refrigerator storage.

If you are going for 10 days at a private event, I would immediately freeze them, then slowly thaw in the refrigerator a day or two before the event.
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Old 10-10-2019, 09:36 AM   #5
bluffman2
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Yes it’s a private reunion
I will freeze them,thaw and put in steam table pans. Thanks for the info
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Old 10-14-2019, 10:27 PM   #6
mchar69
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And then re-heat in very warm (140 degree) water while in the same cryovac bags.
It really is the best way. Gotta watch if your plastic got cut while freezing.
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Old 10-21-2019, 05:16 AM   #7
raycollazo
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I've always heard 14 days, We do it all the time and bring it up in a sous vide setup....
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Old 10-24-2019, 07:22 PM   #8
rikun
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Is there a 100% verdict if vacuum sealing hot food is a definite no-no?

I've understood that there are two reasons why you shouldn't do it:

1) Absence of oxygen and warmth means some bacteria grows faster
2) If you use a chamber vacuum sealer, it will boil the water in the meat, possibly lessening the quality of end product

Can someone shed some light on the 2, does it matter? I someties crash cool whole muscles in ice water and then vacuum seal, the process would be so much more convenient the other way around...
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