Correct Vacuum Sealing Procedure
Hi guys,
I've read every thread here on vacuum sealing with regards to vacuum sealing and freezing leftover meat and am still not 100% sure I know what the correct procedures are to ensure the food is being handled 100% safely. Can someone educate me on the proper steps to vacuum seal and freeze meat? Mainly looking for answers to these questions: Safe temperature of meat before it can be vacuum sealed (I've read room temperature, but is it safe for cooked meat to be left out until room temp?) If not room temperature (still hot/warm) can it be sealed immediately? If so, does it need to be cooled BEFORE put into the freezer? And if it does, can I get an explanation as to why? Thanks! |
I have not had much luck with vacuum sealing meat that is still hot (warm) especially if there is any juice in the package. The vacuum draws the juice out and then doesn't seal right. The method I use is to fill an ice chest with ice and a little water, then bag the hot meat and seal (not vacuum) the bag and stand up in the ice chest/water mix. Let the meat cool (time varies with the amount of meat in bag), cut open the bag, then vacuum seal like normal. This seems to work best for me, others may have different methods. I think the important thing is to chill the food within the recommended time from 140* to 40* which I believe is 4 hours.
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It is not safe to seal meat that is over 40 deg. It is also not approved by the HD to vacuum seal without using a commercial approved sealer. Bignburleyman has it correct if you want to seal, cool down the meat fast in ice bath then seal if you are doing it. Stuff does grow in vacuumed meat, check the internet for a lot of discussions of the issues you need to watch out for.
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Ive been very succesful at chillin the food down first then vaccum sealing it. Some that I have done, the ones that have more liquid than others, I have froze first inside the bag making it as tight as possible, taking an aligator clip and closing off the bag. After it has gotten to almost that freeze stage I suck it up and seal it. If there is less liquid then I put in the Fridge to cool down first.
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There are a many ways to seal meat. you are right on getting the meat temp. down to 40 deg. the first 4 hours. Chill the meat before you freeze it, Don't stack the product spread it out until frozen. Adapt your sealing to what product you are using
Happy Sealing |
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I've been vacuum sealing fresh pulled butts and sliced briskets for several years and never had any problems. I always immediately submerge the bags in ice water to quickly cool it down. Thanks for any info you can provide. |
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The best recommendation is to take a ServSafe class. There is a difference between cooking for yourself and for the public. If someone gets sick and you are sued the lawyers will want your written procedures and you will have to give a deposition about your process. Good luck when you tell them that you vacuum but don't use a commercial vacuum, good luck when you tell them "I read it on the wire", good luck when you tell them you don't have a ServSafe but your process has always worked before. If you drop off food or allow customers to do the sides you are really opening yourself up for problems because 'nobody ever got sick on granny's potato salad before' it has to be the caterer's food.
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Did I miss the part where the OP said he was a commercial operation?
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Commercial operations are held to a higher standard but the principles are the same.
Cool it quickly in ice bath, home refrigerators can not get it down fast enough to be safe. When putting in bag make sure the contents are flat as possible and don't overload. |
Interesting discussion....are HD rules different by state?
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