How to Keep Vacuum Packed Meat in the Freezer

Frozen meat is susceptible to drying out and freezer burn if improperly stored.

Buying meat in bulk from a big box store or butcher is an economical way to feed your family. However, even if you have the freezer space, storing meats can be a problem. Regular store packaging is inadequate and can lead to freezer-burned food in as little as two weeks. Even zipper-lock freezer bags don't do that much better at protecting meat. Vacuum sealers, however, do a great job, because they remove the excess air from around the meat package, which keeps it safe from deterioration and freezer burn. Storing meat properly in the freezer will help keep it fresh longer.

Instructions

1. Unwrap then re-wrap all store-bought packaging. Use doubly-ply-thickness bags when sealing meat for the best protection against punctures from ice crystals and outside products.

2. Keep portion size in mind. Break apart multi-pack items, such as burgers and hot dogs, into single-use portions. For example, if you only use five hot dogs for a meal and you purchased a box that contains 20, separate the box into four five-count packages.

3. Rearrange your freezer space. Vacuum-sealed meats can be safely stored in a freezer for up to three years, but are best used within two to three months. Meats that you are less likely to use should be kept on the bottom and/or furthest-back sections of your freezer. Store meats that you are likely to use sooner near the top and/or front of the freezer.

4. Place meats in the freezer level during freezing process to keep internal liquids from pooling in a specific spot.

5. Store like meats together for easy access.

References

• University of Minnesota Extension: Vacuum Sealing Food at Home Safely; Suzanne Driessen
• The Sausage Maker: Vacuum Sealer Guide
• Deni: Freshlock Vacuum Sealer Instructions for Proper Use and Care