Looking to hit up on Phil, Cheryl, Mark, and others with Sous Vide equipment and the thoughts they may have on a question. As most of you all know aboot 85% of the meat that comes into my house is self harvested/butchered.
And of that 85%, 100% of it is processed by me start to finish. So the question I have is, being I vacupack everything, would it be beneficial to me to add seasonings to precut choice steaks precut in serving sizes? Right now I freeze say a chunk of backstrap big enough for a meal and do the final steak cut after I remove from freezer thinking the bigger chunk i leave it in the less chance of freezer burn. Not that would really be an issue since its vacpacked anyway.
So since I am entertaining this idea of getting a Sous Vide cooker, I am also looking at how I put my product away for storage in the most beneficial manner. I guess right now the biggest downside I see is if I decided to change the destination for said cut of meat, say from a possible Sous Vide candidate to say jerky, sausage, or anything else which may not want the seasoning pre added. That and what effect or how much effect would adding salt to meat going to the freezer be.
I am a little hesitant because of some of the above but just thought I would throw it out there and see what all the gang has to say. TYIA
And of that 85%, 100% of it is processed by me start to finish. So the question I have is, being I vacupack everything, would it be beneficial to me to add seasonings to precut choice steaks precut in serving sizes? Right now I freeze say a chunk of backstrap big enough for a meal and do the final steak cut after I remove from freezer thinking the bigger chunk i leave it in the less chance of freezer burn. Not that would really be an issue since its vacpacked anyway.
So since I am entertaining this idea of getting a Sous Vide cooker, I am also looking at how I put my product away for storage in the most beneficial manner. I guess right now the biggest downside I see is if I decided to change the destination for said cut of meat, say from a possible Sous Vide candidate to say jerky, sausage, or anything else which may not want the seasoning pre added. That and what effect or how much effect would adding salt to meat going to the freezer be.
I am a little hesitant because of some of the above but just thought I would throw it out there and see what all the gang has to say. TYIA
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