Reply to "vacuum seal makes mushy meat"

pagsMember

Today I reheated meatloaf I made a couple weeks ago and froze in a vacuum seal bag. It came out as good as the day we pulled it from the smoker.

I think the key is to slowly simmer the meat while it's in the vacuum sealed bag. Start out with the water at room temp and slowly heat the meat until it's ready to serve. It took about 25 minutes to warm the meatloaf this way (defrosted beforehand). I think the vacuum seal breaks down when you aggressively boil, and water seeps into the bag steaming the meat which creates the mushy condition.

11/30/108:53 PM

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