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  • #1

    Freezing????

    Ok not the weather!
    I followed Ryans lead and headed to our local Alberstons.... I snagged 18 lbs of tri tips and 3 yard birds..
    On the way out I figured I would get some freezer paper. Now I know everyone has a food saver thingy, which I do too.. never have learned how to use the thingy... Ryan is so good to me and always sends me home with lamb when I get out to his crib. The butcher wrapped lamb is the best way I have seen to keep meat in the freezer.. aside from the vaccum packed way..

    Is there a secret to this method? Anyone freeze like this anymore? any pointers? I am gonna have to whip out my "Joy of Cooking" cookbook and I think it may also be in there...
    Any help is greatly appreciated!
    Thx
    Kelly



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  • #2
    I use Saran wrap first, then aluminum foil over it for hamburger. Seems to work ok. Vac pack everything else.
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    • #3
      That's what I was going to suggest. I always used saran wrap first. I can't wrap the freezer paper worth a darn. Lol.

      You really need to learn how to use the sealer. It helps a lot.
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      • #4
        Well....me & Linda Lou, keep it in the butcher paper...vac seal that. Rest is da bestest.....Do try & buy in bulk for the savings.
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        • #5
          Originally posted by Bbqgoddess View Post
          Ok not the weather!
          I followed Ryans lead and headed to our local Alberstons.... I snagged 18 lbs of tri tips and 3 yard birds..
          On the way out I figured I would get some freezer paper. Now I know everyone has a food saver thingy, which I do too.. never have learned how to use the thingy... Ryan is so good to me and always sends me home with lamb when I get out to his crib. The butcher wrapped lamb is the best way I have seen to keep meat in the freezer.. aside from the vaccum packed way..

          Is there a secret to this method? Anyone freeze like this anymore? any pointers? I am gonna have to whip out my "Joy of Cooking" cookbook and I think it may also be in there...
          Any help is greatly appreciated!
          Thx
          Kelly
          Bbqgoddess,
          If you're going for long term in the freezer, I would recommend wrapping each piece in saran wrap/plastic wrap, then in freezer paper as you've described. Make sure it has one side that is plastic/wax. You should be good to go.
          We've had beef last up to two years with ZERO problem.

          If it is in a cryo-vac pack, I've tossed them in the freezer with no problems either, but have always used within a couple of months - would not go longer without freezer paper.

          Probably lots of opionions on this, but if you over do, you don't have to chance it.
          Tracey

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          • #6
            A lot of processors still wrap in freezer paper. Mine cryo-vacs everything. I don't anymore, I vac pack. But I see nothing wrong with freezer paper other than freezer life, and it's still 6 mos anyway, and some say a year. So I'd say you're good to go.


            Tom

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            • #7
              All good info for you BBQGODDESS.
              if you have a sams club or other place like it. they have the plastic wrap that is industrial grade lol. and is bigger and longer, works sweet. and you can wrap your cooked stuff in it also and rewarm in it. helps keep things from drying out.
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              • #8
                They used to wrap in plastic AND paper. I think meat kept longer back then. I really don't care for the plastic lined paper, but it's they use so.............


                Tom

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                • #9
                  We saran wrap everything, freeze for a few hours then the vac-pack thingy. Freezer paper for 6 or so months no more than that or will start to freezer burn (IMHO).

                  We found some steaks that were saran wrapped and vac-packed 5 years ago and no freezer burn or bad taste what so ever when we cooked them out.

                  Can't live without that machine!

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                  • #10
                    when I use freezer paper I always double it up and seems to last forever.
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                    • #11
                      Interesting thought here... seems to work. Toss in freezer as is. Tomarrow, after frozen solid, remove, unwrap and run a trickle of cold water over the meat. Re-wrap, or better vac seal. The water forms a nice air-tight seal as it freezes on the meat. Give it a try!
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                      • #12
                        Originally posted by Richtee View Post
                        Interesting thought here... seems to work. Toss in freezer as is. Tomarrow, after frozen solid, remove, unwrap and run a trickle of cold water over the meat. Re-wrap, or better vac seal. The water forms a nice air-tight seal as it freezes on the meat. Give it a try!
                        We used to do fish in a milk 1/2 gallon wax carton (Old Days). Clean them, place in carton, fill with water, freeze. Last forever.

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                        • #13
                          Originally posted by JimmyJoeBob View Post
                          We used to do fish in a milk 1/2 gallon wax carton (Old Days). Clean them, place in carton, fill with water, freeze. Last forever.
                          Except in the frost free freezers we have now. It'll evaporate the water right off of them, then freezer burn big time. Used to use the cool whip containers for panfish too. Only use it for short term now. Anything longer than a month, ziplock or food sealer.
                          S-M Misfit #16

                          If the women don't find you handsome, they should at least find you handy. ~ Red Green

                          It's a shame stupidity isn't painful.

                          GOSM Propane
                          CharGriller Kamado Cooker "The Akorn"
                          New Braunfels Bandera
                          UniFlame Gas Grill
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                          • #14
                            Originally posted by JimmyJoeBob View Post
                            We used to do fish in a milk 1/2 gallon wax carton (Old Days). Clean them, place in carton, fill with water, freeze. Last forever.
                            Originally posted by RowdyRay View Post
                            Except in the frost free freezers we have now. It'll evaporate the water right off of them, then freezer burn big time. Used to use the cool whip containers for panfish too. Only use it for short term now. Anything longer than a month, ziplock or food sealer.
                            i freeze preach and crappie in rectangle rubber maid style containers pop them out like ice cubes vacuum seal them bad boys they last forever.

                            i'm going to try rich's method for meat next time i put some up
                            Island of Misfit Smokers Member #92

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                            • #15
                              Originally posted by RowdyRay View Post
                              Except in the frost free freezers we have now. It'll evaporate the water right off of them, then freezer burn big time. Used to use the cool whip containers for panfish too. Only use it for short term now. Anything longer than a month, ziplock or food sealer.
                              Really! Did not know that and the freezer we had in the '50's was DEFIANTLY not frost free. Oh well, we only vac-pac everything now.

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