A Question For The Masters (And Anyone Else!)

stonebriar

Meat Mopper

Original poster

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 22, 2009

• #1

I am just wrapping up a day of smoking 3 whole chickens, approx. 50 Italian Sausages, and 1 Pork Loin. They are sprayed w/ Apple Juice and wrapped in aluminimun foil and now resting. We will be serving them throughout the holidays, not to begin until the 23rd...

Question: Do I place them in the Refrigerator or Freezer?

Thanks!

Ribs and Salmon tomorrow!

 

gnubee

Master of the Pit

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Sep 12, 2008

1,519

18

Penticton BC

• Dec 22, 2009

• #2

Thats at least 72 hours, I don't keep any cooked meats in my fridge for more than 48 hours, especially if I'm feeding it to guests. I'd freeze it for a couple days and thaw it in the fridge on the evening of 22nd or on the morning of the 23rd. It will still taste awesome and will be 100% safe.

I know there are others that will say its ok just in the fridge and It probably will be, but why chance it?

PS. I re read your post and You say you will be serving them throughout the holidays starting on the 23rd so the 72 hour time is just the start of when you will be serving them and going on for several more days. I definately wouldn't serve something from the fridge older than 3 days.

Someone more learned than I will probably be loggin in on this and I am looking forward to a few more opinions on this subject.

 

grampyskids

Meat Mopper

SMF Premier Member

Sep 26, 2009

268

14

Sacramento, CA

• Dec 22, 2009

• #3

I would vacuum seal it and then freeze it. Probably would be safe after sealing and putting in the fridge but I wouldn't chance it.

 

raceyb

Smoking Fanatic

Jul 15, 2007

781

14

• Dec 22, 2009

• #4

I no longer offer advice on food safety, but I will say that by the time some of the stuff freezes, you'll be pulling it out to thaw again. If I understand right, you just finished smoking it, and it is already close to the 22nd of Dec and you start serving on Dec 23?

I was always under the impression that brined and smoked foods were able to be held longer because brine and smoking are food preservatives, but you will get other advice on here that is contradictory and that is OK, we all think differently.

I say just use common sense. What ever seems reasonable to you probably is fine. Just consider chickens vs sausage vs pork loin, and what day you plan to serve so how long will you be storing it for. You'll do fine if you follow your food safety guide lines and watch how long stuff sits out.

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 22, 2009

• #5

Great responses - thank you! I have decided to freeze them, however my new FoodSaver (stainless upright model) is enroute via UPS, so I cannot seal them that way as of yet. A follow-up... how long do all the meats "rest" on the cabinet while wrapped in foil before I place them in the freezer? Shall I treat tomorrow's salmon any differently? Thank you again... - Steve

 

rickw

Master of the Pit

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Sep 1, 2008

2,369

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The Peoples Republic of IL.

• Dec 22, 2009

• #6

Oh boy, that's a tough call. The best advice I can give is it would be best safe than sorry, freeze it.

 

smokebuzz

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Jul 14, 2006

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• Dec 22, 2009

• #7

I would freeze whats not going to used/ate on the 23rd, then thaw out as you need it, Unless it is CURED meat, then I think you would be fine for a little longer in the fridge. The freezer is your freind.

 

the dude abides

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Jul 12, 2008

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Des Moines, Iowa

• Dec 22, 2009

• #8

Since you're going to be serving so soon, I wouldn't fret about using the vacuum sealer. Just bag it up and squeeze as much air out of them as you can. It won't have time to develop any sort of freezer burn.

As far as how long you let it sit before you put it into the freezer...I'm assuming you're just talking about not wanting to melt everything else in the freezer, right?

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Dec 22, 2009

• #9

The safe way to do this is to portion bag and freeze in the appropriate size.
guide
As a side note to a new Foodsaver user - I have been using them for 15 years with success following this method - make your first bags at least double or triple the size you need. This will allow you to cut off the sealing section at the top of the bag and reuse it several times. We wash them out with soap and water and air dry them for reuse - this will cut your bag use costs considerably

Have fun

 

stonebriar

Meat Mopper

Original poster

Thread starter

Nov 23, 2009

281

13

Tulsa, Oklahoma

• Dec 22, 2009

• #10

Dude - Yes, that is correct. Newbie question: I do remove the foil before freezing in bags, correct?

Scarbelly - Because I have yet to ever see and utilize the FS in action, I am not certain just what you mean, but believe once it is here, your good advise will make perfect sense - thanks!

 

rickw

Master of the Pit

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Sep 1, 2008

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The Peoples Republic of IL.

• Dec 22, 2009

• #11

Yes; remove from the foil before bagging up.

 

smokebuzz

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• Dec 22, 2009

• #12

:PDT_Armataz _01_34: what I do also