Stop Crushing Vacuum Sealed Foods


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    Meat Hacks: Stop Crushing Vacuum Sealed Foods

    Learn how to stop crushing bratwursts, fresh sausage, and other foods when vacuum packaging with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    How to stop crushing vacuum sealed foods?
    A question we get a lot is “How do I keep bratwursts or other fresh sausage from getting crushed and flattened when I vacuum package them?” The answer to this is extremely simple, but one that a lot of people don’t initially think of. After making brats or any other fresh sausage, if you go straight to the vacuum sealer, the lack of pressure in the bag will cause the bag to collapse onto the sausage and flatten it out, making it have an awful appearance. They still taste great, but we also want them to look great! Instead of immediately vacuum packaging, throw the sausage into your freezer on a tray, plate, or meat lug, then go back to cleaning up your sausage stuffer, and prep areas. After about an hour, you can go back to the freezer, grab the brats or sausage, and begin vacuum packaging. Even if you can’t wait a full hour or more, even just 15-30 minutes in the freezer can help. All we are trying to do is begin to freeze the outside layer of the sausage and get them to crisp up a little bit and that slightly hardened exterior then won’t collapse under the pressure of the vacuum sealer, allowing you to keep perfectly shaped brats or sausage and the absolute best appearance until you’re ready to grill and eat them!

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  • @scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

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  • S

    @parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
    The outside of the sausage does not appear fatty and the flavor is great.

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  • Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!

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  • @scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?

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  • C

    I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?

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  • P

    Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
    After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
    Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
    I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
    One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!

    0_1550322512063_jerky.jpg

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