Freeze

Freezing meat, poultry and game is simple, inexpensive and very comfortable.

Attention farmers do not make the mistake by freezing too rapidly after slaughter, an error that caused the deterioration of meat. Always hang meat and carcasses of deer in a cooler or refrigerator for about 60-10 days before cutting, wrapping and freezing. Hang pork and veal for about 24-36 hours. As always allow for 2-4 days 1-2 days mutton and lamb. Hanging meat firstpackaging to freeze getting better texture and taste.

Key points: -

Before Use only to prevent the packing materials of high quality meat from drying out.
According If large quantities of meat should be stored for long periods, we recommend the addition of mutton cloth covers closely linked to the first coating, the damage to his air-tight closure is prevented. The damage may be caused by heavy mass of flesh that bounces when a particular package isposition.
Third Labelling is a must if the chaos will be avoided, since many elements will look the same, if frozen. Always clearly label the contents, timing and quantity.

To prevent steaks and chops attack during freezing, place a double layer of plastic or waxed paper or a single layer of aluminum foil between the individual elements. Place a strong plastic or plastic bag and remove the air before sealing and freezing. An alternative method is simple, chops and steaks on the Place a gradual process, evenTray, place tray in the freezer without a cover and freeze for about 2 hours. Once frozen, remove from tray and wrap package in a sturdy plastic or plastic film. Remove air and seal tightly then return to freezer. Articles by this method before glue packaging frozen. This is a great advantage for the busy housewife, since it is not necessary to defrost frozen food before cooking. Cooking meat from seals was frozen juices.

I always coatLamb chops and veal steak steak with egg and bread crumbs before freezing. Put a plastic layer between the coated veal escalope or beef packed in a plastic bag, remove air, seal and freeze.

Poultry must always be collected, cleaned and cooled in the refrigerator for at least 16-18 hours before packing for freezing. Wash giblets separately. Located inside the bird suit. Wrap the whole bird in a sturdy plastic or remove a plastic bag, seal and air andFreeze. Freezing poultry, birds bring to a boil first to facilitate clean cut. Cut into pieces and packages as steaks and chops. Parts of poultry may also be in egg and bread crumbs before freezing and packaging immersed in a plastic bag as usual. portions of poultry thaw for at least 2 hours at room temperature before cooking. Whole animals are best thawed before cooking throughout.

Game should be bled, cleaned and cooled as soon as possibleafter the killing. always great hanging carcasses 8-10 days before cutting, such as beef. whole game freezes or smaller parts, such as poultry (see above).