Anyone know about vacuum sealing/freezing meat?

Discussion in 'College Basketball Board' started by TheDude1, Jul 22, 2020.

  1. TheDude1

    TheDude1 Well-Known Member
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    Hey all!

    So got a chest freezer, and looking to store meat longer-term... anyone know anything about this? Seems the best thing to do is get a vacuum sealer and then freeze... but any advice more than welcome!
     
  2. JimboBBN

    JimboBBN Well-Known Member
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    I got your meat for you, right here.
     
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  3. coryfly

    coryfly Well-Known Member
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    We have one down in the basement. I just wrap my stuff in foil and put it in a freezer bag. Not sure how long it stays that way though. I suppose I'll find out one day.
     
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  4. TheDude1

    TheDude1 Well-Known Member
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    Literally as soon as I saw that you commented on this I knew what you had written:)

    Gotcha. I am thinking of getting a vacuum sealer... we have a built in generator, so even if the power goes out the freezer keeps going... and from what I read vacuum sealing will keep meat good for years, rather than months....?
     
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  5. Kevin Bryan

    Kevin Bryan Moderator
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    Yes, vacuum sealing is the way to go. Keeps a lot longer and no freezer burn.
     
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  6. TheDude1

    TheDude1 Well-Known Member
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    I almost wanted to just post in the gun thread, because I suspect there is some overlap between people who own lots of guns and people who know about long term food storage:)
     
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  7. toonces11

    toonces11 Well-Known Member
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    Meat will be safe to eat for a very long time---but the quality will be diminished. Regular stuff like bacon and pizza rolls/hot dogs/hamburger has a quality shelf life of 1-2 months. Steaks and big cuts of meat are 6-12 months. But unless your buying a side of beef---its wildly better to keep on hand what you need and will use within a month for quality control.
     
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  8. Kevin Bryan

    Kevin Bryan Moderator
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    Gotta be ready for the apocalypse, which I'm pretty sure will happen at some point this year.
     
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  9. TheDude1

    TheDude1 Well-Known Member
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    kind of feels like it’s already underway:)
     
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  10. Yellow Man

    Yellow Man Well-Known Member
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    If you eat beef that has been frozen 12 months don't expect much taste. Same with pork and poultry has an even shorter freezer life.
     
  11. oldsports_

    oldsports_ Well-Known Member
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    This^^
    All this other nonsense is just that. Vaccum sealed helps maintain highest quality to the above mentioned time frame
     
  12. toonces11

    toonces11 Well-Known Member
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    When I want steak---which is basically all the time---I want to take it straight from the cage to my grill. The only thing Ive been a little interested in are the ads for the one way breathing vaccuum bags that you can age steaks for 10-50 days. Always wanted to try that. Some of those 50 day aged ribeyes go for $$$ in a nice steakhouse. Just seems so sketch at home and Ill never know if Im doing it right lol.
     
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  13. UL_1986

    UL_1986 Well-Known Member
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    I’ve vacuum sealed Mary Jane before.
     
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  14. lurkeraspect84

    lurkeraspect84 Well-Known Member
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    How long until you opened it back up? SmokinSmile
     
  15. UL_1986

    UL_1986 Well-Known Member
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    Oh it was just a 3-5 business day turn-around. Winking
     
  16. lurkeraspect84

    lurkeraspect84 Well-Known Member
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    @Bert Higginbotha how do you age your meat?

    When I went up there he had aged the steak we ate himself. It was excellent. He's told me a couple times how to do it, but I didn't write it down. I was drinking at the time.
     
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  17. UL_1986

    UL_1986 Well-Known Member
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    I bet Bert’s meat is hella aged.
     
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  18. lurkeraspect84

    lurkeraspect84 Well-Known Member
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    A bit tough to chew and doesn't go down well until you acquire the taste.
     
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  19. UL_1986

    UL_1986 Well-Known Member
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    I was gonna say overdone and salty.
     
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  20. lurkeraspect84

    lurkeraspect84 Well-Known Member
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    Yum.
     
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  21. hawkit3113

    hawkit3113 Well-Known Member
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    12 to 16 months in a deep freezer. No longer than that.

    I generally buy a half cow and a hog.
     
  22. Bert Higginbotha

    Bert Higginbotha Well-Known Member
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    Unless you have a temp and humidity controlled place to age beef you can:

    • Buy good steaks
    • Wash them
    • Sprinkle a little salt on them
    • Put them in a "food saver" pack
    • Vacuum seal them
    • Put them in the frig at about 40°F
    • When they start to go to a brown color instead of bright blood red eat them
    • Or freeze them if you can't eat them immediately
     
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  23. lurkeraspect84

    lurkeraspect84 Well-Known Member
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    [​IMG]
     
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