Extending Freezer Life
- JuniorBalloon Oct 19, 2010 08:14 AM
Right now I use zip lock bags to wrap meat in the freezer. I get about 6 months and then they start getting funky. What can I do to extend it and how long can that be?
I disagree with janniecooks, unless you are referring to a chest freezeer. I would not expect bagged meat in the oft-opened freezer compartment of a kitchen refrigerator to last more than 6 months, if that. Ground beef is especially prone to freezer burn in the latter circumstance.
A vacuum sealer does a good job. The cheapy battery-op ones don't work as reliably as the regular, more expensive models.
Without a vacuum sealer, you need to wrap carefully. Tightly wrap meat, poultry, or fish in freezer paper or butcher paper (available in the supermarket, wrap with shiny side contacting the meat) , folding over the edges and ends and taping them closed. Then put that into a freezer zipper bag which you close around a drinking straw. Suck out the air and pinch the straw as you sim ultaneously pull out the straww and finish zipping the bag.
For ground meats, do any of the above, or pack tightly into a freezer container, filling it completely so there's no airspace once freezing expands the volume.
Recent similar thread: http://chowhound.chow.com/topics/7320...
Make sure you're sucking all the air out of the ziplocks before you seal them. Actual freezer bags can help. Wrapping the bagged meat in butcher paper can also make a slight difference. But none of those things will extend the life of frozen meat substantially beyond six months.
A vacuum sealer will make a huge, huge difference -- I've kept vacuum-sealed chickens for a year with no loss in quality or freezer burn. Also, a chest freezer, which can get far colder than the freezer attached to your fridge, will help meat keep longer. I got a tiny chest freezer for the garage and it's the best food investment I've made maybe ever.
Here's something you might try as an experiment. I haven't tried it but it's been kicking around my head to try.
If you don't have a vacuum sealer, try adding some water to the meat (except for ground beef). The idea is to form a thin layer of ice in the ziploc. What I'm thinking is the thin layer of ice will protect the meat from drying out (freezer burn).
Will this work? Just a theory.