Meat & Poultry

You’re not sure what to do with the extra meat and poultry you have in your freezer.

It’s a common problem, but one that can be solved easily by freezing it. Freezing is an excellent way to extend the shelf life of meat and poultry because it kills bacteria that cause spoilage.

The best way to freeze meat or poultry is by using vacuum-sealed bags or containers. This will help protect against freezer burn and make defrosting easier when you need the food again.

If you don’t have any vacuum sealer bags, then try wrapping food tightly in plastic wrap before placing it in a container for freezing. Label each package with the date so you know how long ago it was placed in the freezer.

Freezing meat and poultry can be done for 6 months if done properly.

Here are some tips on how to freeze Meat & Poultry:

– Always wrap airtight to prevent freezer burn

– Freeze quickly to keep the temperature down

– Label and date your frozen items, so you know when they were frozen

– Cut off any freezer burn before cooking. If there’s a lot of it, it may be better to cut your losses

– Let food thaw completely in the fridge or microwave before cooking

-If you are not the plan-ahead type then try to defrost meat in the microwave.

-It is important to thaw small cuts of meat overnight in the refrigerator.

-Watch out for uneven cooking while defrosting meat or poultry using a microwave.

-Once you have defrosted your meat, use it right away and freeze fresh ones.

-You can store chicken safely in the fridge for up to two days after it has been thawed.

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