Things You'll Need:
- Freezer Paper
- Wide Masking/Freezer Tape
- Permanent Marker
- Freezer Bags
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Step 1
Divide the meat into meal size portions. Tear off a sheet of freezer paper large enough to wrap the meat in and leave enough extra to over lap ends and sides. For items such as pork chops you may wish to cut appropriate sized pieces of freezer paper to place between each chop to allow for easier thawing.
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Step 2
Place meat in center of paper, wrap sides over and make sure they over lap. Use tape to create a tight seal. Now, carefully fold ends over one at a time and use the tape to secure ensuring that you have gently squeezed the air from the package. Turn package over, using permanent marker label with the date, what the item is, and how many pounds or servings.
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Step 3
Select the appropriate size freezer bag. Place wrapped package in freezer bag and partially seal. Placing item on counter, gently squeeze all air out of the package. Once air has been removed finish sealing the bag.
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Step 4
When you place the items in the freezer stack them according to item type, i.e. place all steak in one stack, pork chops in another, etc. so that you will be able to easily locate the item when you wish to use it.
Comments
lighthouse1958 said
on 6/29/2009 Another great article. I tried to rate you but it wouldn't let me. Will try later.
ManInTheShadow said
on 2/9/2009 Freezer burns are extremely annoying. I usually wrap the meat just in the plastic food wrap which allows you to squeeze out all the air easily, but then later when the meat freezes it changes shape a bit and may create some openings so I get freezer burns after a month or two. I will try your method and see if it helps ;-)
LorilynFarms said
on 2/5/2009 I hate freezer burn!
ginafur said
on 2/4/2009 Thanks for the help. I hate freezer burn. 5*
vallain said
on 1/20/2009 Preventing freezer burn is important with expensive meats. I've had good success with that machine that sucks out all the air from the bag before you freeze something.