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Vac sealing beef and blood tongue loaf
Posted: Tue Dec 04, 2012 17:14
by nuynai
Has anyone ever vac sealed beef/blood tongue loaf. Here, the prices are so cheap to have it made commercially, it's almost not worth the trouble. I have a commercial grade Hobart slicer and was thinking of getting a 5 lb. loaf, slicing it myself, than vac sealing the product in 1/2 lb. packages. Thanks in advance.
vac sealing
Posted: Wed Dec 05, 2012 07:50
by huckelberry
I can't say I've ever frozen or even had blood tongue loaf but I have sealed and frozen a whole lot of different things.
If the consistency is anything like a head cheese or souse I would make your slices, seperate them in to pre mesured piles, be sure to put paper between each slice and freez on a baking sheet. After they are at least partially frozen go ahead and seal them with a vac sealer.
If you don't freez them first you may run in to some problems when you draw a vacume on them.
I hope that helps. But like I said I've never delt with blood tounge loaf.
GOOD LUCK!
