When to vac seal?

[AndyInNYC]

I bought steaks for Thursday dinner (it's Monday). I usually salt/pepper them and vacuum seal them the morning I'm cooking. I bought these early so I wouldn't get shut out.

I'm not sure I want a salted steak sitting in a vacuum bag for 3 days - concerned about the effect of the salt.

Can I bag them early, or should I just follow my normal routine and bag them on Thursday morning?

Andrew

 

[hoity toit]

I bought steaks for Thursday dinner (it's Monday). I usually salt/pepper them and vacuum seal them the morning I'm cooking. I bought these early so I wouldn't get shut out.

I'm not sure I want a salted steak sitting in a vacuum bag for 3 days - concerned about the effect of the salt.

Can I bag them early, or should I just follow my normal routine and bag them on Thursday morning?

Andrew

dont vac bag it, sit on a tray uncoverd in the frig for 24+ hrs

 

[JckDanls 07]

Yea... Just follow your regular routine... You can also do as hoity toit suggested first...

 

[sandyut]

Like above, I usually salt and pepper, then rest in the refer uncovered overnight. Then vac right before SV. The dry brine makes them real good!

 

[mneeley490]

I haven't had a problem with it. I usually buy steaks in the value packs, and then sprinkle with Montreal Steak seasoning, individually vac pack, and into the freezer they go. When I'm ready, I'll pull them out to defrost in the fridge and then cook. They're fine and perfectly seasoned all the way thru, by my standards.

 

[luvcatchingbass]

I've done the same as mneeley490 with steaks, chicken breast, salmon steaks, venison, etc and never an issue or complaint. Most times it is a last minute thaw or cook so I thaw in the bag and cook, but if you think ahead you can get the thaw stage started then remove from bag and throw in the fridge on a wire rack for a few to 24hrs to help dry the surface out some to get a better crust.