Loved this read. We have one freezer dedicated to meat. Since we make our own sausages, bacon, smoked fish, etc., the Vacuum sealer is our best friend. Plus, in a house of only 2 it is nice to buy large cuts, portion out our meal size and freeze that way & thaw in the fridge overnight.
And YES - NEVER freeze coffee. It should be kept in a cool dry place, like your pantry to keep it fresh, you can also put it in a sealed container or bag.
I love it Nisa. I still can't believe how much cheaper it is to buy a whole short loin or a rib loin and portion it at home Sometimes you can save 50%. The best is a whole sirloin. It's such a versatile cut with searing, stewing and grind cuts available. Even at $10-15/lb. for a grass-finished local sirloin, I can get real value out of it. And all of that ends up in the freezer. How do you make your smoked fish? I have only tried once and it was very dry. Do tell!
Loved this read. We have one freezer dedicated to meat. Since we make our own sausages, bacon, smoked fish, etc., the Vacuum sealer is our best friend. Plus, in a house of only 2 it is nice to buy large cuts, portion out our meal size and freeze that way & thaw in the fridge overnight.
And YES - NEVER freeze coffee. It should be kept in a cool dry place, like your pantry to keep it fresh, you can also put it in a sealed container or bag.
Was this TMI?
I love it Nisa. I still can't believe how much cheaper it is to buy a whole short loin or a rib loin and portion it at home Sometimes you can save 50%. The best is a whole sirloin. It's such a versatile cut with searing, stewing and grind cuts available. Even at $10-15/lb. for a grass-finished local sirloin, I can get real value out of it. And all of that ends up in the freezer. How do you make your smoked fish? I have only tried once and it was very dry. Do tell!