Some Freezing Ideas

Pretty simple stuff here, but may be of use to some.
I hate taking a large bag of BBQ (or anything) out of the freezer and then having to eat it for the next week to use it up :twisted:
So, here is how I handle stuff like Buckboard bacon, Canadian (to include the UnC... variation :lol Bacon, Pastrami, Fatties, and stuff I just want a serving or two of at a time.

I freeze the meat on a sheet pan covered with freezer paper. Plain ole' wax paper would work just fine.
The little "stacks" work wonderful.
When frozen, the pieces break apart easy for stuffing into quart freezer bags.



The quart freezer bags hold serving size batches fine. Enough to last me a day or two at a time. I "squish" as much air out as possible, but not as good as vacuum sucking.

The final step is to put the quart bags into a gallon freezer bag. The double bagging seems to really help seal them up and prevent or minimize freezer burn.




For any longer term storage or larger quantities, I still use and love my FoodSaver! :lol:

Anyway, just some thoughts that work well for me.

TIM

Que'inKC said:

So let me understand this...You freeze the meat first on the freezer paper, then you package them into freezer bags, then put them back in the freezer?

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Exactly!

TIM

bbqbull said:

Explain your reasoning for freezing single slices before bagging and freezing Kapn.

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Iffin' I just put a bunch of slices in a bag and freeze--I get lots of moisture and a big glump of frozen stuff when I want to use it.
Frozen together by moisture.
That is not really meat moisture, just the moisture from the cooking process that clouds up the bag and hangs around forever. :lol:

Iffin' I freeze as described, the pieces and parts are separate and very manageable to use.
I can use a few slices or all of them easily since they are "separate" items.
Pulls off the surface moisture, but leaves the pieces and parts just like new.
Kinda like freezing corn in the same way. Instead of a "glob" of corn, you have the individual kernels to pour out!

Just a process for those small items where you want a "serving" and not a big meal.

That is all.

Did I "Muddy the Water" ???

TIM