Cryovacing

This will start yet another lively discussion as to the differences, if any, between vacuum packaging & cryovaccing!

I have done 2 outback trios now with our meat vacuum packed, we were still eating red meat that had been refrigerated, not frozen, after 5 weeks.
We were advised to eat chicken within 10 days & any meat mix that had onion in it, within a week.
We use a Foodsaver machine.

Just as an aside, I even pre-packed a set of front wheel bearings with grease & then vacuum packed them!

Funny how things work! Just oredered my Cryo for the CSR!

From experience, red meat will last a couple of weeks (at least) in a cool box - experienced that with a yachting trip some years ago. And the cool box didn't end up that cool either.

I've oredered BBQ steak, snags, chicken thigh fillets, mince and lamb shanks and plan to freeze before leaving and will mainly in the freezer compartment of the car fridge. However, it should all last at least a month if only refridgerated.

Some of the more exotic meals we'll pre-cook and freeze but in trying to maximise car fridge capacity thought it better to carry cooking ingredients that have them in the fridge as well. And besides the ritual of cooking on a campfire is so nice compared to boiling up a precooked stew or something!

Contamination shouldn't be a problem if the cryo bags are not "punctured" when in a thawed state. That's when you get the bug you really don't want in the bush.

I've got my butcher to do it as I have confidence in their cryo machinery as opposed to doing it myself. I don't see any problem with them dicing and slicing for you either!

Cost? Don't know yet but am prepared to pay the premium.

Andy

Cryovacing is the way to go.
Make sure that any bones do not pierce the packaging or it's no good.
Sausages have the shortest life span of approx 5 weeks all other meat up to 8 weeks as long as they are kept at fridg temperatures (3 to 5 deg C ).
Do not freeze cryovac meat as it then defeats the purpose and just becomes frozen meat with the same life span. You only cryovac in meal lots thus one can change ones mind anytime before opening and get out something else.
When my wife and I travel we get our mear cryovaced and fill the engel with it when we have the van on the back that way we have at least a months fresh meat on board. the rest of the food is in the van fridg, 3 way job. As the vengel is emptied the meat is replaced with beer and soft drink to keep it full.
When you take the cryovac meat out to cook undo and leave rest for 15min before cooking this lets the meat regain air and expand.
Advantages = No mess until package is open, fridg can run at normal temps,most butchers now cryovac,.No thawing.

I bought a vacuum packing machine from Retravision a couple of weeks ago and did everything I could lay my hands on. Works great and I will take it on my desert trip for 4 weeks in 6 weeks time for when we stock up.
Highly recommend them.
I know vacuum packed won't last quite as long as cryovaced meat but almost as good and no leaking meat juice in the engel.

G'day Rosco & Jen

Some useful tips amongst this lot from experienced travellers.

I'm not sure though of the need to take 5-8 weeks supply of meat unless your going to be in isolation for that period. Most travellers will pass through a reasonably major town at least once a week & will be topping up the fresh veges etc., top up the meat also - good retail therapy. But each to his own.

Most country butchers (& many Sydney one also) have Cryovacing on offer. Save the space for the beer/white wine. Costs ? We have paid from 20cents to $1. per bag.

Good idea to put self adhesive stickers with idenity on the packs. Don't use texta.
If y' want to take stuff home first to fiddle with I reacon a good butcher would still pack it if you take it back later.

Bet y' looking forward to the trip.

Hi Ross & Gen,
Agree with most of the above. My vac-packed meat has kept for 5 weeks, and was fine, albeit a bit darker in colour.
Also consider, as an adjunct to meat, other recipes which use pulses, and tinned fish, requiring no refrigeration. Makes a change as well. I found that a nsw company called Guzzi's made some good vacuum packed pasta products such as real-meat ravioli, which kept well for months after its expiry date. And tasted real great. Last found them in Woolie's deli dept, but a call to Guzzi's would reveal sources.
Cheers, Gerry

All been said except cryovac meat still neds to br refridgerated (some people may tell you otherwise) because the real nasties of the bacteria world will actually grow without air and you might not be able to tell the meat is no good because the normal slimy smelly bacteria cant grow without air. Besides lasting longer it is good because it keeps your fridge clean of juices and blood that would otherwise leak

Cryovacc meat is an excellent idea as all have said prior. Cut up is best so you use only as you need. Contamination risk is no more than any meat you get from the butcher / supermarket as long as it is kept chilled.

As others have said meat will last for many weeks. A cryovacced and chilled rump steak will be at its tender best if chilled in the bottom of the fridge for 3 - 4 weeks. A meat scientist explained to me that the meat actually decays and breaks down (there is a more technical term for this) so that after 3 weeks becomes the perfect balance between fresh and tender (from a scientists point of view of course). If you are confident in your fridge thermostat, up to eight weeks would produce a very tender steak although may not taste as fresh as say 4 - 5 weeks.

Next time you have a BBQ cook a sliced up rump staek that has been cryovacced and sitting in your fridge as above on the BBQ. Your guests will be amazed you could BBQ meat so tender. Try it.

spade

My understanding would be that cryovac and vacuum packing are the same thing-- exclude the air. Cryovac is a trade name and relates to the material used in the plastic bag. So, if you use the same material (degree of oxygen impermiability over time) with your home vacuum packer then you have an equivalent to cryovac.
Anything dense will work OK with vacuum packing, so just try to exclude items with fat or things like sausages. Anything that MUST be refrigerated normally MUST be refrigerated after vacuum packing, the packing makes little difference to shelf life if the item is abused.
My only comment on home vacuuming would be that after too many years in the food industry and trying to get this element right with professional material and machines-- take care-- as the consequences can be serious. We always are happy to pay our regular meat supplier his few cents to pack the meat-- but check carefully after 24 hours.
Rusty

hmmmmmmm