MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
 
Thread Tools
Old 10-08-2019, 05:16 PM   #1
bluffman2
Knows what a fatty is.
 
Join Date: 11-01-18
Location: Pascagoula,MS
Name/Nickname : Stephen
Default 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
bluffman2 is offline   Reply With Quote




Old 10-08-2019, 06:31 PM   #2
HBMTN
is Blowin Smoke!
 
Join Date: 10-16-08
Location: Virginia
Default

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.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
HBMTN is online now   Reply With Quote


Old 10-08-2019, 07:40 PM   #3
kurtsara
is one Smokin' Farker
 
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
Default

Quote:
Originally Posted by HBMTN View Post
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.
That is my answer all the time also but it sounds like some just do it.
kurtsara is online now   Reply With Quote


Thanks from:--->
Old 10-10-2019, 08:03 AM   #4
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

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.
IamMadMan is offline   Reply With Quote


Thanks from: --->
Old 10-10-2019, 08:36 AM   #5
bluffman2
Knows what a fatty is.
 
Join Date: 11-01-18
Location: Pascagoula,MS
Name/Nickname : Stephen
Default

Yes it’s a private reunion
I will freeze them,thaw and put in steam table pans. Thanks for the info
bluffman2 is offline   Reply With Quote


Old 10-14-2019, 09:27 PM   #6
mchar69
Quintessential Chatty Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

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.
mchar69 is offline   Reply With Quote


Old 10-21-2019, 04:16 AM   #7
raycollazo
Knows what a fatty is.

 
Join Date: 09-24-12
Location: Middletown, NJ
Default

I've always heard 14 days, We do it all the time and bring it up in a sous vide setup....
raycollazo is offline   Reply With Quote


Old 10-24-2019, 06:22 PM   #8
rikun
Full Fledged Farker
 
Join Date: 01-11-12
Location: Tampere, Finland
Default

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...
__________________
Smoking Finns Competition BBQ team | KCBS CBJ
rikun is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:21 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts