First time vacuum sealing something that’s not raw chicken.. I canceled the auto vacuum part and just sealed it because it looked taunt, but then a few minutes later it bubbled like this..
How long do I let it vacuum seal for to not ruin my cooked pork shoulder roast and pull the juices out? Also should I worry about the bone?
by MutesChecker
17 Comments
You keep no air in it if you want it vacuum sealed.
Refrigerate, then vacuum once cold.
As little as possible. Ideally none.
>How long do I let it vacuum seal for to not ruin my cooked pork shoulder roast and pull the juices out?
I’d go until start seeing juice pull out, then maybe stop, but even then you’ll probably get some air release after if you don’t let it pull as much vacuum as it can.
What you could do, is refrigerate it to cool the meat down and then seal it. Or even freeze it. If you freeze it, try to pack it as tightly as you can before freezing. You don’t want there to be any gaps that the bag can’t fill- gaps will create spots that you can get freezer burn. Maybe press it into a bowl to act as a mold, freeze the entire thing- then pop it out, warm the bowl a little so the frozen meat pops out and then seal it. That should work pretty well.
Zero air.
None air. Zero.
Well, it’s not a vacuum seal if there’s air in there, so ideally “none” is the right answer to the question.
That said, having a perfect vacuum is not actually critical to the SV process, which is why the ziploc immersion technique works.
Generally I think that if it doesn’t float, you’ve got enough air out. Just eyeballing it though, this looks like it would float.
Like others said, minimal air. If you do find your pack rising up due to air place something heavy on top of the bag. I have a large flat rock I keep in my kitchen for this reason. I call it my cooking rock
none…if it is totally sealed then does this it wasn’t sealed. Open it and do it again or bag it up again in another bag.
Cooked pork shoulder is better to pull it first and then vacuum seal it, in my opinion.
As close up zero as you can reasonably do. Sometimes angles and crevices cannot be zeroed and become pockets as the bag tightens around the meat/item
Depends on the temp. The higher the temp, the more the air inside the bag will expand. If you’re vacuum sealing raw meat, pat it dry, and vacuum it as much as you can.
Vide = vacuum. Vacuum means the absence of gas, which air happens to be.
I use ziplocks but my solution to the air issue is to stack bags vertically in the bath. That way any air rises to the top away from the meat.
This does not look fully cooled before sealing. There may be a wrinkle in the seal. Try again.
As little as possible. Air is an insulator, it will prevent efficient heat transfer between the water and your food. That’s the entire purpose of sous vide.
I don’t think the vacuum pulls the juices out, just the air (which might being juices with it in it’s way out of the meat).
You want as much air out as possible.
Your seal was broken. Either where it was sealed or where the bone punctured the bag. I lose a seal from time to time from a pork bone when I am sealing pork shoulder steaks. I usually know within a few minutes as the bag gets air in it. I just reseal it in another bag and out a piece of the ild bag over the place where it was punctured (like they do to the ham shank of hams to keep bag from being punctured).
None. Sous vide translates to “without air”.