Temp of meat before Vac Sealing?

Goin Que Que · 11-11-2010, 09:46 PM

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

bigabyte · 11-11-2010, 09:52 PM

I like them cooled down to near room temp.

Midnight Smoke · 11-11-2010, 10:00 PM

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

PigBoy · 11-12-2010, 06:57 AM

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!

Goin Que Que · 11-12-2010, 06:40 PM

Quote:

Originally Posted by PigBoy

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

Bbq Bubba · 11-12-2010, 08:48 PM

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.

stl-rich · 11-12-2010, 09:55 PM

Quote:

Originally Posted by Bbq Bubba

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

Plowboy · 11-13-2010, 12:40 AM

Quote:

Originally Posted by PigBoy

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.

Bama Q · 03-29-2011, 10:54 PM

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.

Mitch · 03-30-2011, 05:51 AM

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.

B-Lazy BBQ · 03-30-2011, 07:21 AM

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.

Soybomb · 04-08-2011, 11:09 PM

Quote:

Originally Posted by B-Lazy BBQ

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.

Plowboy · 04-10-2011, 09:44 PM

Quote:

Originally Posted by B-Lazy BBQ

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.

PorkQPine · 04-13-2011, 02:44 PM

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.

RICK Allen · 05-14-2011, 05:00 PM

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

11-11-2010, 09:46 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	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

11-11-2010, 09:52 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I like them cooled down to near room temp. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

11-11-2010, 10:00 PM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	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

11-12-2010, 06:57 AM	#4
PigBoy Full Fledged Farker Join Date: 11-17-06 Location: Concordia, MO Downloads: 0 Uploads: 0	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

11-12-2010, 08:48 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	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. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-29-2011, 10:54 PM	#9
Bama Q On the road to being a farker Join Date: 03-29-10 Location: North Alabama, Home of White BBQ Sauce Downloads: 2 Uploads: 0	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 10:59 PM.. Reason: Left something Out

03-30-2011, 05:51 AM	#10
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	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

03-30-2011, 07:21 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	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

04-13-2011, 02:44 PM	#14
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA Downloads: 0 Uploads: 0	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

05-14-2011, 05:00 PM	#15
RICK Allen Full Fledged Farker Join Date: 02-23-10 Location: Qualicum beach B.C. Canada Downloads: 0 Uploads: 0	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

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Vac sealing and storage - fridge or freezer?	sincitydisciple01	Q-talk	3	06-25-2010 09:59 AM
Internal meat Temp - going DOWN ??	KSims1868	Q-talk	17	05-23-2010 08:15 PM
Vac sealing and transporting	sincitydisciple01	Catering, Food Handling and Awareness	6	04-09-2010 12:55 PM
Money meat temp?	Mo-Dave	Q-talk	1	03-20-2010 04:17 PM
It's 12 am...do you know what temp your meat is???	JacksonsDad	Q-talk	25	01-23-2005 10:54 AM