I got some nice steaks in bulked out and frozen. I wanted to individually vacuum pack them to extend the freezer life of them. I am using a chamber style vacuum machine, so it essentially pumps out all the air in the chamber, seals the package, then lets air back in creating a nice seal.
What I am finding is during the evacuation process, I think the moisture in the steak is boiling, and created a thin frost between bag and steak once it is sealed up.
Any tips on getting around this frost issue?
Freeze the steaks first (seriously). If you don’t the vacuum process can squeeze out juices from the steak and result in what you are seeing.
Once frozen take them out, vacuum seal them and put them back in the freezer.
I should have been more specific I think.
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Always keep in mind safe meat handling guidelines.
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Remove the steaks from the store packaging.
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Pat dry with some paper towels (no need to make them bone dry, just get rid of drips and such).
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Partially freeze them in the freezer (so not rock hard but getting very firm).
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Vacuum seal.
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Put back in the freezer.
I freeze meat long term by wrapping it in aluminum foil and molding it tightly around the meat to exclude air. I’ve had in in the freezer a year and it never freezer burns.
Unfortunately most of the meat today is wet aged instead of dry aged. Wet aged increased the weight allowing it to sell at a apparently lower price per pound, and decreases the flavor. It also makes the meat very wet and thus the problem you are having.
By hanging the meat in a refrigerator or even placing it open you can get rid of a lot of the surface moisture.
You’re using too strong a vacuum. Increase the setting of your chamber vac so boiling doesn’t occur.