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Food Handling General Discussion General and open discussion for food handling and safety. |
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11-11-2010, 09:46 PM | #1 |
On the road to being a farker
Join Date: 04-20-10
Location: Garden Grove California
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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 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I like them cooled down to near room temp.
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11-11-2010, 10:00 PM | #3 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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If there is a lot of moisture, I pre-freeze before vacuuming.
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11-12-2010, 06:57 AM | #4 |
Full Fledged Farker
Join Date: 11-17-06
Location: Concordia, MO
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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!
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11-12-2010, 06:40 PM | #5 | |
On the road to being a farker
Join Date: 04-20-10
Location: Garden Grove California
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Quote:
John |
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11-12-2010, 08:48 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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.
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11-12-2010, 09:55 PM | #7 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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I also like to prefreeze my meat - so the juices con't fark up my vaccum sealer
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11-13-2010, 12:40 AM | #8 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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03-29-2011, 10:54 PM | #9 |
On the road to being a farker
Join Date: 03-29-10
Location: North Alabama, Home of White BBQ Sauce
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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 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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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.
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03-30-2011, 07:21 AM | #11 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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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.
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04-08-2011, 11:09 PM | #12 | |
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Join Date: 02-19-11
Location: USA
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04-10-2011, 09:44 PM | #13 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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04-13-2011, 02:44 PM | #14 |
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Join Date: 12-10-07
Location: Roseville, CA
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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.
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05-14-2011, 05:00 PM | #15 |
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Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
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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
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