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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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10-08-2019, 05:16 PM | #1 |
Knows what a fatty is.
Join Date: 11-01-18
Location: Pascagoula,MS
Name/Nickname : Stephen
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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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10-08-2019, 06:31 PM | #2 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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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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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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10-08-2019, 07:40 PM | #3 |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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Thanks from:---> |
10-10-2019, 08:03 AM | #4 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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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Thanks from: ---> |
10-10-2019, 08:36 AM | #5 |
Knows what a fatty is.
Join Date: 11-01-18
Location: Pascagoula,MS
Name/Nickname : Stephen
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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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10-14-2019, 09:27 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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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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10-21-2019, 04:16 AM | #7 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Middletown, NJ
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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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10-24-2019, 06:22 PM | #8 |
Full Fledged Farker
Join Date: 01-11-12
Location: Tampere, Finland
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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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Smoking Finns Competition BBQ team | KCBS CBJ |
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