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Storing meats in freezer

 
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MacNH



Joined: 12 May 2012
Posts: 8

PostPosted: Sat Nov 03 12 10:34 pm    Post subject: Storing meats in freezer Reply with quote

I will soon start stock piling various meats for next seasons smoking. I wish I could smoke year round but it's just too cold for my Char Griller.

I get almost all of my meats cryopacked. I have a vacuum food saver and I know for a fact that I can get the packages a lot more drawn down. So the question is... Would I just be wasting my time re sealing them or would it be better to just leave them alone?

Thanx for any help/input.

Mac
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wnkt
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Joined: 03 Mar 2006
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Location: Upstate South Carolina

PostPosted: Tue Nov 06 12 12:32 am    Post subject: Reply with quote

I personally would leave them in the original cryo packaging and freeze em. ...Im kinda lazy and don't want to go to all the trouble of repackaging meats except to portion out a large family size pack into manageable sizes for one meal at a time, or for cooked meats for the same reason.
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GeorgeH
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Joined: 30 Aug 2009
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Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Tue Nov 06 12 12:11 pm    Post subject: Reply with quote

I can't say I have ever seen commercial cryopack that didn't have all the air out of it (or very nearly all of it). Maybe you could post a picture of what you are talking about.

George
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MacNH



Joined: 12 May 2012
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PostPosted: Tue Nov 13 12 4:52 pm    Post subject: Reply with quote

I don't have any pics as a reference. I've picked up some ribs that don't need to be repackaged but I have purchased larger cuts that have had some air in them. I have cut an edge and resealed them and did get a better draw down. Just wondering if I'm making more work for myself or will the meat be okay for the months ahead.
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Beertooth
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Joined: 03 Nov 2007
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Location: Central Washington

PostPosted: Tue Dec 11 12 4:21 am    Post subject: Re: Storing meats in freezer Reply with quote

MacNH wrote:
...I wish I could smoke year round but it's just too cold for my Char Griller...


Ahh, c'mon Mac. It's not too bad.

Just put folded foil around the edge of the lid,
extend the exhast to grate level with some cheap
flexible aluminum hose, and throw a welding blanket
over the main chamber. Very Happy


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KAKid
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Joined: 30 Oct 2009
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PostPosted: Fri Dec 21 12 1:45 am    Post subject: Reply with quote

Beertooth has it right. A CG can take it. It must be you! Laughing Wink


I've gotten some brisket vacpacs with air in them(usually at Wally's). I go ahead and freeze 'em, but mark them so I know to use them first.
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patruns
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Joined: 03 Mar 2010
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Location: Long Island, New York

PostPosted: Fri Dec 21 12 4:06 am    Post subject: Reply with quote

The only meat I have bought cryopacked has been babybacks and I use them right away. I know what you mean about not fully vacuumed though. I have a Food Saver and I double seal each end and it definitely is a better vaccuum. Since you will not be using the meat for a while and meat is not seasonal, I would wait until the spring until you are ready to cook and just buy what you need. The only meats I vacuum seal are usually smoked hocks, knuckles and such that my wife uses in the winter for soups. That and the occasional great deal on veal neck bones that I will use within 3 months in pasta sauce.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Dec 21 12 12:29 pm    Post subject: Reply with quote

MacNH wrote:
I wish I could smoke year round but it's just too cold for my Char Griller.
Mac

Mac,
this will keep you warm. Even in the coldest weather.



Now what were you lookin' at first? Laughing
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