vacuum sealing smoked butt and brisket

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.

HBMTN said:

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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That is my answer all the time also but it sounds like some just do it.

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.

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.

I've always heard 14 days, We do it all the time and bring it up in a sous vide setup....

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...