Food Saver for Salmon & Beef -a few questions

[StinkyH]

Alrighty - I serched the archives but no luck...

Smoked salmon - how long can you keep this at room temp in a sealed food saver bag after you pull it outta the smoker? I have a food saver to get it all sealed up after I smoke it but I don't want to make anyone sick. Can this be frozen then thawed?

Beef jerky - also - does anyone freeze their beef jerky after the smoke it or can it just be kept on the shelf sealed in a food saver bag? :whazzup:

Thanks for any input.

StinkyH

[Small Fry]

I don't fully understand the question

how long can you keep this at room temp in a sealed food saver bag after you pull it outta the smoker?

<font size="2" face="verdana,arial,helvetica">As far as freezing and thawing no problem. If you seal it right away after it cools from the smoker it should keep in the freezer for 6 + months no problem. Same thing with your jerky.

[StinkyH]

Pull it outta the smoker - seal it in a food saver bag. Room temp - how long can this sit out or should it be put in the fridge. ie - the smoked salmon you get in the store at room temp in the sealed foil bags. How are they diff from what you do with a smoker and a food saver? Preservatives?

Just wonedering cause it'd be cool to send some out if it kept properly. :whazzup:

StinkyH

[ 01-15-2004, 09:25 PM: Message edited by: StinkyH ]

[Mrdorkfish]

Stinky, If you smoke fish and seal it in a vac bag...it still needs to be kept cool in my opinion. Smoked fish will last a long time in the freezer as long as you get a good seal. It's not like canned fish. Jerky might be another story...there is so much salt and is cooked so long...unless you add bacteria to the recipe i think you are ok...but just to be safe...keep it cool.
Oh..and try that lake...the weeds are dead and i bet there are some hungry fish in there !!
MrDorkfish [img]graemlins/dork.gif[/img]

Louis

[Phishin Phool]

I smoked a bunch of salmon in Alaska a couple years ago, vacuum sealed it and put it in the freezer. Lasted just over a year. The last bag was as good as the first. Check it once in awhile to make sure the bags are still sealed. Sometimes when you seal them the pin bones will poke holes in the bags. If you find a bag that's not nice and tight open it and eat it first.

--Russ

[StinkyH]

Originally posted by Mrdorkfish:
[qb] Stinky, If you smoke fish and seal it in a vac bag...it still needs to be kept cool in my opinion. Smoked fish will last a long time in the freezer as long as you get a good seal. It's not like canned fish.

<font size="2" face="verdana,arial,helvetica">Good deal - makes sense.

Jerky might be another story...there is so much salt and is cooked so long...unless you add bacteria to the recipe i think you are ok...but just to be safe...keep it cool.

<font size="2" face="verdana,arial,helvetica">Roger that...

Oh..and try that lake...the weeds are dead and i bet there are some hungry fish in there !!
MrDorkfish [img]graemlins/dork.gif[/img]

<font size="2" face="verdana,arial,helvetica">

Will do - thanks! :grin:

StinkyH

[ 01-15-2004, 09:25 PM: Message edited by: StinkyH ]

[WishinIwasfishin]

I wrap my fish in wax paper to prevent the pin bones from poking through, makes a big difference. I don't trust my smoked fish, and made labels for the ones I give away that states keep refrigerated and eat within 10 days of thawing. Probrably overkill, but ever had food poisoning? Life's too short to worry. Lasts in the freezer for over a year.

[Fish_N_Russ]

StinkyH,
I understand your question :smile:

I think the difference is salmon and jerky 'on the shelf' has more preservatives added so it can be there without refridgeration. Also typical the bags they are sealed in can withstand a much higher vacuum seal, and that probably extends shelf life (as opposed to regular foodsaver type bags).

But I know what you mean......the Oberto Factory Outlet in Albany has all their meat products (jerky, salmon, etc) just 'on the shelf'. Except for their raw meat sausages and the like.

[Conspiracy Theory]

One smoker manual Q$A basically stated that the smoked food is similar to regular cooked meat. It still needs to be refrigerated.

[James in Idaho]

Those on the shelf smoked meats are CURED, not just salted. Use something like Morton's Tender Quick instead of salt, it has the nitrites (nitrates ?) which greatly restrict bacterial growth. I still keep mine in the fridge or freezer after packing it if it is not going to be eaten right away. The book "Great Sausage Recipies" by Rytek Kutas is an excellent investment if you are into curing your own meats.

[greenbuttskunk]

yep, keep it in the fridge after sealing it.

[Jimmy Carl Black]

I've wondered the same thing about shipping it. I think if you took some sealed and thoroughly chilled, it would ship alright if sent priority. Pack it in styrofoam with a couple ice packs or salt brine ice blocks. I'll try it one day soon (before summer) and let you know how it goes.