I have some frozen back strap that I put in the freezer last week (in zip locks). I want to vacuum seal the meat. Should I vacuum seal the meat already frozen, or should I let it thaw in the fridge, then vacuum seal? I have several zip locks and it may take a few months to get through it.

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Posted by LSU Tiger Bob

South

Member since Sep 2011

3002 posts

Posted on 11/28/16 at 6:40 pm to Lee4heisman

I would vacuum seal as is. Thawing and refreezing would only serve to diminish the quality of the meat.

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Posted by 4LSU2

Member since Dec 2009

37317 posts

Posted on 11/28/16 at 6:51 pm to Lee4heisman

Seal it as-is. The vacuum process extracts moisture from the item you're sealing. I often have to flash freeze something that has a high moisture content in order for the sealing process to occur.

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Posted by Degas

2187645493 posts

Member since Jul 2010

11385 posts

Posted on 11/28/16 at 6:53 pm to Lee4heisman

Thawing and refreezing, then thawing again is potentially a hazard to food safety and it will also change the texture and juiciness of the meat.

Seal them as is.

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Posted by Degas

2187645493 posts

Member since Jul 2010

11385 posts

Posted on 11/28/16 at 6:57 pm to 4LSU2

quote:
The vacuum process extracts moisture from the item you're sealing

I haven't found this to be the case as I've never extracted any liquid while vacuum sealing meat.

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Posted by rouxgaroux

DFW TX

Member since Aug 2011

637 posts

Posted on 11/28/16 at 7:32 pm to Degas

I always freeze the meat in a ziplock then then the next day take it out the ziplock and vacuum seal it. Less mess.

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Posted by rodnreel

South La.

Member since Apr 2011

1314 posts

Posted on 11/29/16 at 7:15 am to rouxgaroux

Keep it frozen but either take it out of the bags or cut off the top of the z lock bags before vacuum sealing. There will still be air in the z lock bag that needs to be extracted during the sealing process.

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