Has anyone tried rubbing a brisket any then vacuum packing for a day or two? Does it sound like a workable idea?
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that will work better then most other ways..sigpicWal-Mart shopping cart undergoing heavy mods.
nano second fast camo titanium splash proof thermo pen
need a larger spatula for early morning road kill removal.
As the venomous south American hissing skunk rat is growing fast and needs larger portions.
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Originally posted by HawgHeaven View PostThat works really well. Get some of Rich's JAB and coat it good, then vacuum... you won't regret it.
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Dumb question from the Bear, but what's the best way to keep the vacuum from sucking the juices out of the bag & into the trough???
When I do it with finished juicy stuff, I partially freeze it before doing the final seal.
Thanks,
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostDumb question from the Bear, but what's the best way to keep the vacuum from sucking the juices out of the bag & into the trough???
When I do it with finished juicy stuff, I partially freeze it before doing the final seal.
Thanks,
Bear
If it's a lot of liquid, we will do the freeze method but when we do steaks and such we put in a barrier. We used to use a piece of plastic wrap and a paper towel, the theory was to keep the plastic wrap off the meat and the paper towel would catch most, if not all, the juices coming up in vacuum. When you open the pack just throw away the paper towel and plastic. Sort of like those plastic absorbent things in the bottom of meat trays. Now we just fold a paper towel to about the size of the bag, lay it across the top pf the meat, tuck it in here and there, then seal. When we open the bag we just toss the paper towel. It keeps those juices out of the seal area and the trough.
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Originally posted by frog1369 View PostBear, for us depends on how much juicy stuff.
If it's a lot of liquid, we will do the freeze method but when we do steaks and such we put in a barrier. We used to use a piece of plastic wrap and a paper towel, the theory was to keep the plastic wrap off the meat and the paper towel would catch most, if not all, the juices coming up in vacuum. When you open the pack just throw away the paper towel and plastic. Sort of like those plastic absorbent things in the bottom of meat trays. Now we just fold a paper towel to about the size of the bag, lay it across the top pf the meat, tuck it in here and there, then seal. When we open the bag we just toss the paper towel. It keeps those juices out of the seal area and the trough.
Thank You Much, Froggy!!!
I thought about that, but wasn't sure if that was a good idea.
Can't see buying another machine when this ones been doing great for years.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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now...when i vac seal me airplane parts...some have oil in it to preserve...rolled paper towel...vac/release...then another seal...works for me & the chow gig...Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Originally posted by Slanted88 View Postnow...when i vac seal me airplane parts...some have oil in it to preserve...rolled paper towel...vac/release...then another seal...works for me & the chow gig...
Cool---Thanks!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by chasbates View PostHas anyone tried rubbing a brisket any then vacuum packing for a day or two? Does it sound like a workable idea?
How did it turn out ???
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