Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This is a tip for easy storing and thawing of ground beef, turkey, chicken, or bulk sausage. Divide into 1 lb. portions and place each lb. in a gallon zip lock bag. With the bag zipped closed, flatten by hand or roll meat flat with a rolling pin. The thinner the better! Now the bags can be stored in the freezer stacked flat. They take up much less room. When ready to use, the meat thaws in 15-20 minutes. This works well for dough too. With veggies, spread them out in the bag before freezing.
|Meat Type||Refrigerator||Freezer (0ºF)|
|Bacon||2 weeks||1 month|
|Corned Beef||5 to 7 days||1 to 2 months|
|Canned Meat||3 to 4 days*||3 to 4 months|
|Chops, Pork & Lamb||3 to 5 days||4 to 8 months|
|Cooked Meat||2 to 3 days||2 to 3 months|
|Frankfurters||3 to 5 days*||1 to 2 months|
|Ground Meats & Stew Meat||1 to 2 days||3 to 4 months|
|Ham, Canned||1 week*||3 to 4 months|
|Ham, Fully Cooked||2 weeks||3 to 4 months|
|Lunch Meat||3-5 days*||1 month|
|Pickled Meats (vinegar)||2 weeks*|
|Roasts, Beef, Bison & Pork||3 to 5 days||9 to 12 months|
|Sausage (fresh)||1 to 2 days||1 to 2 months|
|Sausage, Breakfast Patties/Links||1 week||2 months|
|Sausage, Smoked||1 week||1 to 2 months|
|Sausage, Summer||2 to 3 weeks*||6 months|
|Small Game (rabbits, squirrels, etc.)||2 days||9 to 12 months|
|Steaks, Beef & Bison||3 to 5 days||6 to 12 months|
|Tofu||4 to 5 days||6 to 8 weeks|
|Variety Meats||1 to 2 days||3 to 4 months|
|Veal||1 to 2 days||4 to 6 months|
|Venison (ground)||1 to 2 days||2 to 3 months|
|Venison (steaks, roasts)||3 to 5 days||9 to 12 months|
We like to marinate meats for the grill, but we usually forget to thaw and marinate it ahead of time. So now when I shop and buy steak tips or what ever type of meat I am going to marinate, I will buy three or four meals worth and then freeze the meats right in the zipper bag with marinade. All I have to do now is remember to thaw it. I only use this with my homemade marinades, I am not sure how this would work with pre-mixed store bought types.
Super simple way I save time and money. I buy meats on sale; ground beef, chops and even poultry in larger packages, since it is usually cheaper in larger amounts. I don't have the time nor do I want to pay to rewrap everything in smaller or single serving sizes.
Wrap all meat products well before you freeze them. This prevents flavor changes and drying of the meat. Heavy duty foil and coated freezer paper are excellent barriers to both air and moisture.