I just got done reading a thread about some one wonderin about freezer bags and thought it would be nice to see how others keep there meat fresh in the deep freezer, or how they store it
we are old fashioned and always use the butcher paper wrapped, and or double wrapped, have no problem with ice if everything is patted dry when froze, store our vinision or other red meat for 1 year and white meat for 1 1/2 years as it seems to freeze better.
how does everyone else do it?
we are old fashioned and always use the butcher paper wrapped, and or double wrapped, have no problem with ice if everything is patted dry when froze, store our vinision or other red meat for 1 year and white meat for 1 1/2 years as it seems to freeze better.
how does everyone else do it?