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Okay to Freeze...?

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  • smn1285
    Former Member
    • Feb 2017
    • 140
    • MD

    Okay to Freeze...?

    I was thinking about smoking/cooking up some meats (turkey breast, Baltimore Pit Beef, maybe chicken, pastrami, etc) slicing them, freezer bagging in portions to pull weekly for some lunch sandwiches for my wife and I. Does anyone see any issues with freezing these items and pulling out to thaw when needed? How long should any of these items freeze for? I assume no worries and they should freeze just fine for a while. Just wanted to make sure I am not missing anything or overlooking any food safety issues.
  • RonB
    Club Member
    • Apr 2016
    • 12729
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Freeze away! If you use a vacuum sealer, proteins will last for months.

    Comment

    • SMO
      SMO
      Club Member
      • Jan 2017
      • 124
      • Chanhassen, MN

      #3
      Agreed, you can freeze for months with a vacuum sealer. If you don't have one you can fill a ziplock with water to cover the meat. Did this for years until decided a good vacuum sealer was a bargin! Good luck!

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 6196
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #4
        Vacuum seal for sure ... do it all the time.

        Comment

        • Huskee
          Pit Boss
          • May 2014
          • 15058
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
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            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          I believe this is precisely what zip locks and vacuum sealers are for, good eats in your future!

          Comment

          • Sfdrew28
            Club Member
            • Jan 2018
            • 259
            • Pacifica, CA

            #6
            Just did it tonight for my brisket that I smoked. Vacuum sealed two meals for future use. Invest in a good vacuum sealer if you can. Worth the money.

            Comment

            • Larry Grover
              Club Member
              • Mar 2017
              • 333
              • https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/460226-bbq-guru-pit-viper-fan-to-pk360-tutorial

              #7
              Chamber vacuum sealers are the best, perhaps overkill for what you want...several here use the Vacmaster. I'm just getting into sou-vide and there is a term called "shocking" meat - which basically gets things out of the bacterial growth zone quickly. So you'd cook the meat you intend to freeze, immediately bag & place in ice water then vacuum & freeze.

              I know people that were raised with cooked food sitting out all day surrounded by flies. How safe you want to play it is up to you.
              Last edited by Larry Grover; August 29, 2018, 07:01 PM.

              Comment

              • Polarbear777
                Club Member
                • Sep 2016
                • 1693

                #8
                I always make enough for leftovers and portion, vacuum seal, and freeze. Vacuum sealed keeps freezer burn at bay so good for 6 months or so.

                You dont maintain super crunchy hard bark on leftovers but its 87% as good as fresh. 100% when you are hungry and it takes 5 minutes to have BBQ on the plate.

                Comment

                • Skip
                  Founding Member
                  • Jul 2014
                  • 3315
                  • Blue Earth, Minnesota
                  • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                  #9
                  I agree with the posts on using a Food Saver. I've had one for a few years and can't believe I waited so long to get one.

                  Comment

                  • Frozen Smoke
                    Club Member
                    • Nov 2017
                    • 1528
                    • Northern Mn

                    #10
                    I have the Vacmaster chamber vacuum. I seal and freeze a lot of stuff. I probably have 30 pounds of pulled pork in 3lb bags in the freezer right now. A friend of ours is a distributor of packaged meats to the local stores. We are always trading him for the coffee the wife is distributing.

                    He gives us sliced ham, bacon, sliced beef, Canadian bacon all in 4 pound bags. They are either just code dated or the package is leaking. I break it down to servings that are sized for us vac seal it and freeze it.
                    It will last a minimum of 6 months in the freezer.

                    Comment

                    • HouseHomey
                      Club Member
                      • May 2016
                      • 5289
                      • Huntington Beach, Ca. Surf City USA.
                      • Equipment
                        Primo Oval xl

                        Slow n Sear (two)
                        Drip n Griddle
                        22" Weber Kettle
                        26" Weber Kettle one touch
                        Blackstone 36” Pro Series
                        Sous vide machine
                        Kitchen Aid
                        Meat grinder
                        sausage stuffer
                        5 Crock Pots
                        Akootrimonts
                        Two chimneys (was 3 but rivets finally popped, down to 1)
                        cast iron pans,
                        Dutch ovens
                        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                        The help and preferences
                        1 extra fridge and a deep chest freezer in the garage
                        KBB
                        FOGO
                        A 9 year old princess foster child
                        Patience and old patio furniture
                        "Baby Girl" The cat

                        Erik S.

                      #11
                      Yes sir. Just handle your product properly. Cooked meat, shock in ice bathe to get it below 90° as fast as possible(2hours) and then to below 40° or frozen within the next two hours. That's very doable right? You will find you can cool quickly and that's very advisable.

                      i would suggest cooling your meat in an ice bath in a zip lock before vac sealing. IMHO vac sealing a hot protein can pull the juice out unnecessarily. Cooling in another bag firsts kinda allows it to rest and congeals the juice around the meat, kinda like a "confit" effect. But that's just my opinion.

                      When shocking in a ziplock:

                      fill your ice bath
                      place your product in the bag
                      submerge with the bag partially open
                      squeeze the air out
                      and seal.

                      that should get you a pretty good seal so you protein don't float to the top.

                      i hope this helps.

                      Comment

                      • smn1285
                        Former Member
                        • Feb 2017
                        • 140
                        • MD

                        #12
                        Awesome. Thank you everyone! If I start making as much leftovers as I am wanting, sounds like I need to get a vacuum sealer. Just gotta convince the wife we need one and have room for one.

                        Comment

                        • smn1285
                          Former Member
                          • Feb 2017
                          • 140
                          • MD

                          #13
                          Additionally... I picked a dozen jalapeños and a couple greeen peppers from the garden yesterday. If I can not use those this week, can I also freeze them whole?

                          Comment


                          • bten
                            bten commented
                            Editing a comment
                            I usually clean out the seeds and stalk from my peppers before freezing. I do this often with bell peppers. I have stuffed them later. I also use them for seasoning when I don't have fresh.

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