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Holding meat in cambro question

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    Holding meat in cambro question

    If one cooks a bunch of meat to keep for a later reheat say a day or 2 or wherever. Is it necessary to hold the meat first before packing it for reheating.
    I find a fair ammount of juices after a hold and was curious as to whether this moisture loss has any affect when reheating. I am of course refering to reheating hole hunks of meat?
    And after reheating do you have a second cambro?

    #2
    Yes hold. That hold time helps to break down collagen and render fat as well. usually no 2nd hold. Bring back up to service temp, and proceede.

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      #3
      Not sure what meat specifically, or if this is just a general inquiry but I will hold upon the initial cook, 1-4hrs for butts/chucks (pulled beef) and brisket. Then upon reheat, I do not do any extra faux cambro hold, I simply reheat. No hold for ribs.

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      • holehogg
        holehogg commented
        Editing a comment
        texastweeter thanks guy's was concerned about meat drying out on reheating after primary hold.

      • texastweeter
        texastweeter commented
        Editing a comment
        how did the pastrami turn out? holehogg

      #4
      I will hold the meat for at least 2 hours, then vac seal, shock and freeze.

      Comment


        #5
        Spinaker ..... OH yea SHOCK ME (or was that shock meat? I'm so confused).....

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          😂 Something like that

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