Preparation Instructions

Our meats are fully cooked and simply need to be brought to serving temperature and not cooked any further. The primary enemy is moisture loss. The key for leftovers is to get them wrapped up as airtight as you can as soon as you can. We suggest wrapping the meats tightly in plastic wrap and placing them in the refrigerator.

It is best to remove from the refrigerator and place on a countertop for 2 hours prior to reheating to let it come up to room temperature.

We strongly recommend re-vacuum packing your meat if you’re not going to eat it for a couple of days, the less air movement on the meat’s surface, the better (Glad wrap can be used if you don’t have a vacuum seal machine).

Reheating Instructions:
Whole Brisket
Option 1 (Best Results)

Reheat your meat in a water bath / on a pot in a stove top.

  1. Place your whole brisket (still in its vacuum-sealed bag) into a large pot and fill with water until just submerged.
  2. Bring the pot up to boiling point and then immediately drop it down to its lowest setting. Your water should be hot but not boiling.
  3. Your Brisket should be warmed through within 60-90 minutes.
  4. Remove from its packaging, slice, and serve. 
  5. Enjoy 😉

Option 2

To reheat your meat in the oven:

  1. Pre-heat the oven to 140 degrees Celsius
  2. Remove the Whole Brisket from the vacuum sealed bag.
  3. Place the meat in a shallow roasting pan, add 500ml of warm water to the base of the pan, spoon some beef tallow over the top of your brisket and tightly wrap roasting pan with aluminium foil.
  4. Place the meat into the preheated oven and immediately turn the temperature down to 120 degrees Celsius for approximately 90 minutes.
  5. Check the meat after 60 minutes and keep checking every 10 minutes thereafter until it is warmed, as heating times can vary with different ovens. We recommend heating until internal temperature of the brisket reaches 74 degrees Celsius.
  6. Brisket should now be warmed through, to ensure crunchy “bark” turn oven up to 160 degrees Celsius and baste with pan juices. After 20 minutes remove Brisket, rest 10 minutes, slice and serve.
  7. Enjoy 😉

Sliced Brisket/Pork Shoulder

To reheat your meat in a water bath/on your stove top:

  1. Bring a pot of water up to a boil and then turn it down to its lowest setting, you do not want your water to be boiling or your meats will dry out.
  2. Gently place your vacuumed packets of pork shoulder into your large pot of water.
  3. After 15 minutes gently place your sliced brisket into the same pot of water
  4. After 20-30 minutes carefully remove your meat with a set of tongs, let the meat rest for a few moments; open the bags with scissors and plate up on a serving dish of your choice.
  5. Enjoy 😉

 Chicken/Kransky

  1. Bring a pot of water up to a boil and then turn it down to its lowest setting, you do not want your water to be boiling or your meats will dry out.
  2. Gently place your vacuumed packets of Hot-Honey Chicken, and kransky into your large pot of water.
  3. After 20-30 minutes carefully remove your meat with a set of tongs, let the meat rest for a few moments; open the bags with scissors.
  4. For best results, once warmed through, place Chicken and Kransky in a pre-heated oven uncovered for 15 minutes at 140 degrees Celsius.
  5. Enjoy 😉

Pork Knuckle

 (1.2 kg, cooked/chilled/cryovaced)

Goal: meat hot through, skin crisp.

  1. Sous Vide Reheat (if you have a water bath):
    • Reheat the cryovac pork knuckle in a water bath/pot at 70 °C for 45–60 min.
    • This ensures the inside is piping hot and stays juicy.
    • Remove from bag, pat dry thoroughly.
  2. Oven Crisping:
    • Preheat oven to 220–230 °C fan-forced.
    • Brush or spray skin lightly with oil (or glaze with reduced master stock for lacquered style).
    • Roast on a rack for 15–20 min until the skin blisters and crisps up.
    • Rest for 3–4 min before plating.

👉 If you don’t have sous vide:

  • Bring pork (still bagged) to a gentle simmer in water for ~20–25 min until hot inside.
  • Then dry and crisp in the oven as above.

Creamy Mash (cryovac, chilled)

Goal: smooth, hot, not split.

  1. Reheat Bag in Water Bath:
    • Place mash (still in bag) in water bath or simmering water ~70 °C for 20–30 min until fully hot.
    • Massage bag gently to keep it smooth.
  2. Finishing:
    • Snip bag, transfer to a small saucepan. Using a glove or towel, pipe the mash into the desired amount.

Creamy Mash Service Workflow (for consistency)

  1. Drop both pork & mash bags into water bath (or simmering water).
  2. Pull out pork, pat dry, oven roast to crisp.
  3. While pork is crisping prepare paw paw salad.
  4. Once Pork is crisp plate mash add green paw paw salad, top with hot crisped pork knuckle.