Stop Crushing Vacuum Sealed Foods
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Meat Hacks: Stop Crushing Vacuum Sealed Foods
Learn how to stop crushing bratwursts, fresh sausage, and other foods when vacuum packaging with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Meat Hacks
How to stop crushing vacuum sealed foods?
A question we get a lot is “How do I keep bratwursts or other fresh sausage from getting crushed and flattened when I vacuum package them?” The answer to this is extremely simple, but one that a lot of people don’t initially think of. After making brats or any other fresh sausage, if you go straight to the vacuum sealer, the lack of pressure in the bag will cause the bag to collapse onto the sausage and flatten it out, making it have an awful appearance. They still taste great, but we also want them to look great! Instead of immediately vacuum packaging, throw the sausage into your freezer on a tray, plate, or meat lug, then go back to cleaning up your sausage stuffer, and prep areas. After about an hour, you can go back to the freezer, grab the brats or sausage, and begin vacuum packaging. Even if you can’t wait a full hour or more, even just 15-30 minutes in the freezer can help. All we are trying to do is begin to freeze the outside layer of the sausage and get them to crisp up a little bit and that slightly hardened exterior then won’t collapse under the pressure of the vacuum sealer, allowing you to keep perfectly shaped brats or sausage and the absolute best appearance until you’re ready to grill and eat them!Subscribe to WaltonsTV
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This also works on even more delicate items than sausages… such as bread. There is a limit though. Firm breads do great if frozen first, but really delicate things like a croissant or flaky biscuit may not have enough structural integrity even when frozen.
Whatever you’re thawing, if it could deform you should pierce or snip a corner of the bag when you remove the package from the freezer. Otherwise the “moosh” might have only been delayed, not prevented.
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KillerNoms Interesting, so youre pointing out that if it is vac-packed while it is frozen, but the vacuum remains and it thaws out that the vacuum could deform it as it thaws?
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KillerNoms Interesting, so youre pointing out that if it is vac-packed while it is frozen, but the vacuum remains and it thaws out that the vacuum could deform it as it thaws?
Jonathon it absolutely will flatten out a sausage as it thaws out…ask me how I know
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KillerNoms Interesting, so youre pointing out that if it is vac-packed while it is frozen, but the vacuum remains and it thaws out that the vacuum could deform it as it thaws?
Jonathon Yeah. The forces that flatten it when first vacuumed are the same when it is thawed - unless the bag seal has failed in some way. Only the frozen state prevents it.
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I haven’t ever noticed any flattening in mine once thawed, but I have some thawing now, so I will check them out when I open them.
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Tex_77 Yeah, this seems like something that would be fun to check. I think KillerNoms is talking more about delicate stuff though?
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Mind blown on the par freezing of the sausages.
Also those hands on the shelf are creepy at first glance.
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Mind blown on the par freezing of the sausages.
Also those hands on the shelf are creepy at first glance.
HerbcoFood Yes, it really works. We do it on a lot of things, but I will have to admit, we end up par-freezing things a bit longer than an hour sometimes, but it still works out well. We also lightly oil the pan, etc. so the meat does not stick to the pan after you par-freeze & comes right up, ready to permatize.
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I freeze mine, then vacuum seal them but not to the complete cycle on my chamber sealer. When I ready to cook them, I thaw them in the fridge for a day then sous vide them to 130 degrees before I put them on the grill.
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I lay out the sausages, meat, or what ever I want to freeze on wax paper covered pans and sheets. No sticking when it freezes.
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I freeze mine, then vacuum seal them but not to the complete cycle on my chamber sealer. When I ready to cook them, I thaw them in the fridge for a day then sous vide them to 130 degrees before I put them on the grill.
johnsbrewhouse said in Stop Crushing Vacuum Sealed Foods:
I freeze mine, then vacuum seal them but not to the complete cycle on my chamber sealer. When I ready to cook them, I thaw them in the fridge for a day then sous vide them to 130 degrees before I put them on the grill.
I do the Sous Vide as well. Best invention in the world (in my opinion)
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I lay out the sausages, meat, or what ever I want to freeze on wax paper covered pans and sheets. No sticking when it freezes.
processhead I do the same thing when I make sausage.
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A Austin referenced this topic on
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A Austin referenced this topic on
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