MySwag.org The Off-road Camper Trailer Forum
General => General Discussion => Topic started by: WogsRus on March 08, 2012, 08:58:09 PM
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Hi guys
well i have trolled through the posts, not to find to much.
I was wondering how you guys store your meat while away. I have a fridge freezer but this is used as a fridge only. I also have a battery vac sealer which works well.
So my question is, does anyone use a vac system in combination with a fridge and get say 4-7 days out of their meat?
OLSO, has anyone use a thermoelectric fridge to store meat well?
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Wogsrus,
I just returned from a trip away(Crabbing) we were camped on a beach on an island so pretty hot camping under a tarp. 40+under tarp
I left last Thursday morning 01 march had 5 packs of cryo steak with 4 x 400g steaks in each one . I froze this for 2 weeks before leaving, I put the steak packs into the engle basket and then deep frezze it in the chest frezzer.(In basket)
This teq leaves no air gap between each pack which helps it last. As while its soft it moulds together.
Then i put that basket in the engle before departure I ONLY RUN IT AS A FRIDGE set on 2-3 put all the food ontop of the steak and on day 5 the steak was still hard not fully frozzen but still hard.
I will use the same teq for the cape trip this year, and have been doing it for years now.
Jetcrew ;D ;D
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Has been mentioned in another thread sometime ago:
Some wrap their vac sealed/frozen meats in Alfoil.
:cheers:
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So my question is, does anyone use a vac system in combination with a fridge and get say 4-7 days out of their meat?
Yep we do (with an Engel not a thermo fridge) and you can easily get 2-3 weeks with red meat. Chicken we use within the week. Longer for both if the meats frozen from the start.
LJ
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What Jetcrew said . We did a 14 day trip to Birdsville races , planned the meals out & came home with 1 meal left as we ate out on the road . The chicken was still ok . . When traveling mid arvo the next meal meat would be removed from the freezer & by the time we arrived , set up it had trored ready to prepair :cheers:
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We use a home cryovac machine and run the Waeco as a fridge only so the beer doesn't freeze. I don't trust chicken but red meats have been ok. In one instance we purchased steak, cryovaced some and cooked the rest that night. The meat that we had cryovaced was much more flavoursome and tender we we cooked it a week or so later.
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+! to what JetCrew has said.
We have our butcher cryovac the meat for us. Lasts beautifully. Bottom of the fridge, everything else piled on top, and normal "smart fridge usage" rules (IE, don't leave the fridge open while you wonder about which exact can of beer might be slightly cooler than the rest).
Good luck!
Matto :)
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Same as Jetcrew, meat (steak, pork, chicken & sausages) easily lasted my 4 week Cape trip using my 40 litre Engel
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I was wondering how you guys store your meat while away.
I have a fridge freezer but this is used as a fridge only.
I also have a battery vac sealer which works well.
So my question is, does anyone use a vac system in combination with a fridge and get say 4-7 days out of their meat?
I use a Fridge/Freezer, so get steaks cut to size by butcher, wrap individually and put into the Freezer compartment and they freeze.
They stay frozen as Freezer is not affected by temp changes in Fridge area.
Works while traveling too, when picking up replacement steak from country butchers, just put them in Freezer and they freeze.
Put them into the Fridge area a day or so b4 they are needed :cheers:
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Same as Matto our local butcher cryovacs all our meat we just give him the order a few days before we are ready to leave and he cryovacs it all for us put it in the bottom of the fridge and all is good he even marinades the steak for us if we want. Cant beat a good local butcher uses all his own beef that he raises on his farm, i make sure we take extra as we have been caught short before and had to buy meat from one of the supermarkets wasn't good. Might be a bit spoilt but.
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For our long trip last year we had the meat (Chicken fillets, steaks, roasts, veal) cryovaced by our local butcher and picked it up the night before we left.
It lasted between 2 and 3 weeks (can't remember when we ate our last cryovaced meal) without being frozen.
No issues.
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G'day Wogs,
Our local butcher at Smithfield, just north of Cairns, offers a cryovac (vacuum sealing) service. We order the meat a day before we want it, including the portion sizes, and they prepare & seal it for us. We went to Cape York in 2007 for three weeks with enough meat for the trip, and were still eating the last bits a week after we returned home. We store the meat in a plastic tub in the fridge, because experience has shown that if it's left to rub on the fridge basket, the seal will break.
I can recall finding a butcher in Port Augusta on another trip who did the same, on the spot.
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Hi guys
well i have trolled through the posts, not to find to much.
I was wondering how you guys store your meat while away. I have a fridge freezer but this is used as a fridge only. I also have a battery vac sealer which works well.
So my question is, does anyone use a vac system in combination with a fridge and get say 4-7 days out of their meat?
OLSO, has anyone use a thermoelectric fridge to store meat well?
What cyrovac machine do you use?
Welchy