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Butcher’s Guide to Meat Storage — 6 Comments

  1. I break mine down and use a vacuum sealer. It’s so much more efficient than I could ever wrap anything and now, they make bags that you can not only vacuum freeze in, but then you can just drop them in a sous vide. Not that I do that method. But it’s nifty.

    • I may look into that – especially if we end up buying another whole lamb. Our foil is worthless and tears easily, which is why I double wrap everything.