Stop Crushing Vacuum Sealed Foods
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.
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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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.