Use an air and moisture proof wrapping material, such as a high quality freezer paper to wrap your meat with.
|Place meat in center of wrapping material. With several cuts, place an interleaf of waxed paper between cuts for easier separation. Large cuts may need to be divided for easier thawing and preparation.|
|Bring the edges of the wrap together and fold at least twice.|
|Smooth the wrapping material against the meat to force air out. Smooth the ends of the wrap and fold them into triangles. Ends may be double folded toward the package to seal out air.|
|Fold the ends under the package and seal with freezer tape. Label each package with the name of the cut, date and number of servings or weight.|
The last but most important step is to label all packages with the contents, weight and/or number of servings and date.
Last Updated - Saturday, October 04, 2008 12:42 PM