Freezing Flannery burgers for later
0I finally got some Flannery meats, at Berserker Day. I know what to do with the Butcher’s Cut; vacuum seal (maybe with some spices already on) and freeze.
But, how should I handle the burgers? Anyone else vacuum seal those for later? The issue is, although using sous vide for burgers can work out very well, there’s a “mashing” issue wherin vacuum sealing the burgers can crush them, seal them up, and mis-shape them.
Anyone know how to handle that? Maybe I freeze them first, then vacuum seal them?
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@PatrickKarcher They come in 1 pound packages already vacuumed sealed. It is quite lovely. They freeze really well.
@danandlisa
+1
That’s what I do with soft foods like fish – fold the bag over and freeze for a couple of hours. Doesn’t completly prevent frost forming inside, but it’s not bad. Then you can vac them without smushing the contents.
I am late to the party, but I always recommend to avoid salting anything you plan to freeze for a long time. It can impart a slightly “cured” effect. Your pork chop might taste hammy, your brisket like pastrami, you get the idea. As for other spices and herbs, go wild.
@KNmeh7 Seconded. I learned this one the hard way. I’d bought, pre-seasoned and vacuum sealed a few tri tips so I could throw them right into the sous vide. Oops. Now I just seal them up and throw them in and season them after. Especially if I finish with my torch.
@klezman @KNmeh7
Guess it’s good to just be lazy. Flannery comes frozen and sealed and goes directly to the freezer, and from there to the water pot followed by drying off and a bit of seasoning and oil then to a searing hot grill. Done!
What is the butcher’s cut?
And it is one pound bulk packages, not burgers per se, in case there is some confusion. Had the bacon burger blend tonight. Pleading with them to bring it back!
@kaolis
That’s, iirc, the hangar steak.
It’s meat, not ground, and comes in two pieces that likely are of different masses. Tender & tasty!
There is a good description on the Flannery site.
A few of us buy them by the hand-fulls.
@rjquillin Butcher’s cut, got it. Didn’t know the slang. I buy the Flannery hangers all of the time.
@kaolis @rjquillin
Iirc they called it that because they were too ugly to sell so the butchers kept t them.