Hell RemE,
I just purchased a Foodsaver and have not had one before.
Please excuse my specific questions but I I want to understand how to do it so that I can use the FS.
1 - So you saved the 1+ lbs. portions of meat on separate bags for future use? How long do you keep them frozen?
2 - Do you thaw the frozen meat in bags prior to dropping in the Sous Vide or just drop the bags in the SV preheated at 130 F?
3 - Also, what do you do with the drippings?
4 - What is a grease separator?
Yes, I am a newbie to these practices...
But, it's never to late to learn !
Thanks for your time sharing this!
Puertex
I'm somewhat new to vac sealing as well but here goes;
1- Yes I save individual portions of cooked food for future use. A good Freezer will keep things for at least a year but my leftovers are eaten long before that! I also portion some fresh meat, like butts and rib slabs when bought on sale, and freeze, doesn't seem to hurt flavor.
2- I throw hot water in a pot, set the Sous-vide to 150F and toss the frozen bag/bags into the water and let it all come up to temp while I prepare some sides to go with it. I usually let it heat for 30min (we aren't cooking).
3- Drippings, I separate the fat and then prep them for the leftovers as the freshly cooked food doesn't need them in my experience. My prep is to pour them into a gallon Ziploc and freeze them into a flat sheet. I also put the leftover hunk of meat in the fridge overnight as well, this reduces juices messing with the vacuum process.
I then cut the portions and place them into the bags, unsealed, until all are cut. I count the bags, then divide the sheet of frozen drippings so each bag gets some. Then vac-seal the bags, date them with a magic marker, and freeze.
4- Fat Separator is a measuring cup with a spout that draws off of the bottom, leaving the fat on the surface.
Link to separator in previous posts.
Other points, I have found that by slicing the meat and sealing, that it retains good color, doesn't oxidize and darken as fresh cut brisket slices will do sitting out.
The FoodSaver has a "Moist" setting, this is helpful with any food that puts out liquid when vacuuming, or delicate food that you don't want smashed (like squares of smoked Mac'n'Cheese!). You set it to moist, and while it is drawing out the air, you can press the "Seal" button at any point to instantly stop the pump and seal the bag at that point. Otherwise, left to its own, the unit will really squeeze the hell out of the food and probably draw liquid out of the bag. The unit has a liquid trap but I try to avoid getting that far.
Hope that helps!
Here's some Brisket with dripping slice and some pork butt
