I do this with my smoked meats, can’t have a party everytime I want a brisket, that would be almost weekly. So I smoke a brisket, let it cool down over night (after I take my cut of course) then next day I cut off portion sized pieces and have a dozen meals from a single brisket. Pop it in the sous vide when I want lunch and away we go.
LittlePeterrr
Almost daily. Beef stew, carnitas, pasta, mashed potatoes, etc. Heat to a suitable temp, put in frozen, ready to eat less than an hour later.
SmallAreAwesome
Tip: when you vacuum seal individual portions, you want the contents to be spread out in the bag / thin. It stores better and it reheats much faster, like in 15 mins.
3 Comments
I do this with my smoked meats, can’t have a party everytime I want a brisket, that would be almost weekly. So I smoke a brisket, let it cool down over night (after I take my cut of course) then next day I cut off portion sized pieces and have a dozen meals from a single brisket. Pop it in the sous vide when I want lunch and away we go.
Almost daily. Beef stew, carnitas, pasta, mashed potatoes, etc. Heat to a suitable temp, put in frozen, ready to eat less than an hour later.
Tip: when you vacuum seal individual portions, you want the contents to be spread out in the bag / thin. It stores better and it reheats much faster, like in 15 mins.