Comments on: Freeze Your Meat

By: Lynda

Lynda — Thu, 09 Oct 2008 17:52:53 +0000

I’ve been doing the suck the air out with a straw trick for years & over time (even a week) air gets into the bags anyway. Gonna try the handi vac -thanks!

By: Meatatarian

Meatatarian — Tue, 23 Sep 2008 13:58:15 +0000

If your meat dries out in the freezer, make jerky!!

By: Amy Paice

Amy Paice — Mon, 04 Aug 2008 23:43:22 +0000

try the reynolds vacuum freezer thing. available in most supermarkets along with corrosponding bags. quart and gallon. the machine itself. called handi vac…costs around 10 bucks. works as well as expensive foodsaver takes up no room in my small kitchen. I love this thing so much i gave away a bunch at xmas time. also comes with the first compelement of 6 aa batteries….

By: Geoff M.

Geoff M. — Fri, 02 May 2008 19:50:56 +0000

Since it’s air against the meat that causes freezer burn, this is why the vacuum pack (foodsaver) and the fish-in-water trick work. I seem to be the only one I know who does this cheap imitation, but it works: Suck as much air from a Ziplock bag as possible before sealing. There’s a technique to it, though, if you want it to work well. Squeeze most of the air out and zip the bag almost closed, then with both hands pinch open a hole large enough to pucker your lips against with as close to an airtight seal as possible, and then inhale slowly. Keep inhaling – you’ll feel it when you can’t suck any more air out – and just then, seal the bag (while your lips are still against it and inhaling). I’ve gotten some really good vacuums this way, and I don’t have to spend the money on a foodsaver + extra bags.
G.

By: Lin S.

Lin S. — Sat, 08 Sep 2007 22:55:47 +0000

Freezing meat from Costco has really saved us a lot of money. Have you tried freezing the meat with marinade? This helps to save on time and adds flavor.

By: Susan

Susan — Fri, 13 Jul 2007 00:03:42 +0000

My husband wants to serve some of our friends a pork loin that has a sell or freeze by date of July 5, 2005 – thats 2 years ago!!!
i think it should be thrown out, with the fear that it could make someone sick – but after checking out the above referenced website – it seems as though it cannot real harm you to eat something frozen that long – that it may just be really dry – however everything I find on pork is 4 to 6 months freezing time – in all fairness he currently has the loin thawing in the fridge & it still looks pretty good – no rancid smells – is okay to eat? – or should we toss it?

By: Sarah

Sarah — Tue, 16 Jan 2007 01:09:31 +0000

Is it possible to defrost turkey or hamburger, cook with it (as in chili) and re-freeze again?