Thread: Shipping BBQ
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Old 10-27-2010, 07:36 PM   #11
dataz722
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Join Date: 03-20-10
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Quote:
Originally Posted by eagle697 View Post
Why not try the dry ice. My thoughts on it would be freeze quickly with dry ice because the faster it freezes, the smaller the ice crystals, the less damage to the meat. Put in freezer for a few days, i would think it may "soften up" to normal freezer hardness, but have much less damage due to crystal formation. If i ever freeze berries, i use dry ice and they don;t turn to total mush when thawed. I have been thinking about using dry ice to freeze meat for a while, but haven;t tried it yet. though. i may be totally off base. Anyone tried it before?
I was always under the same assumption and planned to freeze like that if/when I get a cow.
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