Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
I got your meat for you, right here.
We have one down in the basement. I just wrap my stuff in foil and put it in a freezer bag. Not sure how long it stays that way though. I suppose I'll find out one day.
Yes, vacuum sealing is the way to go. Keeps a lot longer and no freezer burn.
Gotta be ready for the apocalypse, which I'm pretty sure will happen at some point this year.I almost wanted to just post in the gun thread, because I suspect there is some overlap between people who own lots of guns and people who know about long term food storage
Gotta be ready for the apocalypse, which I'm pretty sure will happen at some point this year.
This^^Meat will be safe to eat for a very long time---but the quality will be diminished. Regular stuff like bacon and pizza rolls/hot dogs/hamburger has a quality shelf life of 1-2 months. Steaks and big cuts of meat are 6-12 months. But unless your buying a side of beef---its wildly better to keep on hand what you need and will use within a month for quality control.
When I want steak---which is basically all the time---I want to take it straight from the cage to my grill. The only thing Ive been a little interested in are the ads for the one way breathing vaccuum bags that you can age steaks for 10-50 days. Always wanted to try that. Some of those 50 day aged ribeyes go for $$$ in a nice steakhouse. Just seems so sketch at home and Ill never know if Im doing it right lol.This^^
All this other nonsense is just that. Vaccum sealed helps maintain highest quality to the above mentioned time frame
How long until you opened it back up?I’ve vacuum sealed Mary Jane before.
Oh it was just a 3-5 business day turn-around.How long until you opened it back up?
I bet Bert’s meat is hella aged.@Bert Higginbotha how do you age your meat?
When I went up there he had aged the steak we ate himself. It was excellent. He's told me a couple times how to do it, but I didn't write it down. I was drinking at the time.
A bit tough to chew and doesn't go down well until you acquire the taste.I bet Bert’s meat is hella aged.
I was gonna say overdone and salty.A bit tough to chew and doesn't go down well until you acquire the taste.
Unless you have a temp and humidity controlled place to age beef you can:@Bert Higginbotha how do you age your meat?
When I went up there he had aged the steak we ate himself. It was excellent. He's told me a couple times how to do it, but I didn't write it down. I was drinking at the time.
Unless you have a temp and humidity controlled place to age beef you can:
- Buy good steaks
- Wash them
- Sprinkle a little salt on them
- Put them in a "food saver" pack
- Vacuum seal them
- Put them in the frig at about 40°F
- When they start to go to a brown color instead of bright blood red eat them
- Or freeze them if you can't eat them immediately