Food Safety: Vacuum Sealing & Ice Baths

This question has gnawed at me for a while - specifically in the context of doing large cooks (think whole brisket or 2 pork shoulders on the smoker) where I have the intention of reserving some, vacuum packing, and freezing for later.

When dealing with a warm item, I know I need to get it from 140 down to 40 as quickly as possible (typically using an ice bath). I have also heard that you should not vacuum pack anything "in the danger zone" but wait until it's cool, then seal and freeze. So I end up with a bunch of meat in open bags, hoping they don't tip over or spill in the ice bath etc. before I seal them. I should also note that since these bags aren't sealed there is still air in them which makes the heat transfer less efficient to boot.

Question: Is there something inherently un-safe about vacuum packing food before it's cooled down completely? OR would it be safe to vacuum pack and then ice bath those items before placing in the freezer?

Thanks for the help!

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wolfiegirl

Easiest solution is to move the unopened bag from the sous vide into the ice bath (and it sounds like you're going to need a big one!) and keep it in the ice until it's cooled down, at least a couple of hours. Once it's cooled down, you can remove the meat from the vac pack and carry on however you want. It's never a good idea to put hot food directly into the fridge be it vac packed or in a container. Best to let it cool and then stow.

jackinscoe

Thanks Byrdie! For sous vide - this is exactly how I do it. However (and I should have been more clear in my question) this is in a situation where i'm pulling from my smoker, pulling or slicing the meat, and then packaging.

This is at the heart of my question - if that's ok for sous vide, why would it not be ok for me to pack the smoked meat, seal it while it was still somewhat warm, and then ice bath it down before freezing/fridge?

wolfiegirl

Sorry! I thought you were talking about sous vide! I have cooked MANY a brisket on the smoker (it's SO good!). By the time it's off the smoker and sitting out to be sliced for the meal, it's already cooled down. And after enjoying the meal, the brisket, sitting at room temp is plenty cool enough to begin either slicing or cutting into larger portions for vac'ing. However, if you find it's still a bit too warm, cut and bag but don't seal and let it finish chilling out in the fridge. Then seal and store in the deep freeze. I've done this tons of times with absolutely no problems.

fisher23

I haven't heard of that, I vacuum seal warm leftovers all the time. Honestly, I don't understand why or how that would be a problem. You will loose any bark, but from a safety stand point I think it would be safer and help reabsorb some of the moisture.

Perry_Hiltz_857860

Hello John

The issue is listeria which grows in a warm, airless environments. That is the issue. I cool my meats down firs in an ice bath.