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Vacuum sealing ground beef

theeggcellentchef
theeggcellentchef Posts: 138
in EggHead Forum
looking at grinding some short rib brisket and chuck roast today and wanted to ask the forum if I should have the food saver set on dry or moist when i seal the ground beef up. I’ll probably freeze it a little bit to firm it up prior to sealing. Thx
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Comments

  • poster
    poster Posts: 1,348
    I think the only dif is it holds the sealing strip down a little longer in case there is moisture there? I leave it on, dont know that it even matters
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  • PBandJ
    PBandJ Posts: 92
    Fold a paper towel and lay it in the bag length wise before sealing. It absorbs any liquid before it gets to the seal.
    Woodbridge, Va.
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  • westernbbq
    westernbbq Posts: 2,490
    Freeze it partially before sealing
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  • GrillSgt
    GrillSgt Posts: 2,507
    Pre freeze
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  • Carolina Q
    Carolina Q Posts: 14,831
    I just put the ground beef in the bag and seal it. My own grind or store bought. Been doing it for years and never had a problem.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Freeze it first and then vac seal.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • CanadianAnvil
    CanadianAnvil Posts: 226
    You could pre freeze but you shouldn't have to. It's not really wet. 
    I always like to seal it and then squish the bags flat for fast freezing and thawing. 

    Steve
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited December 2017
    I must have sealed hundreds of pounds of ground meat and never had to do anything special like freeze or add a paper towel.

    I like to, after sealing, flatten the meat into a big Wendy's-like square burger.  Makes if freeze and thaw quickly.  And efficient and stackable in the freezer.
    ______________________________________________
    I love lamp..
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