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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My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?