I always buy hamburger from Sam’s Club in the big ol’ 5 or 6 pound trays, then bring it home and divvy it up into bags for the freezer. I have a FoodSaver, but it’s kind of a pain to freeze meat. You have to bag it, freeze it a little, then seal it so that the juices don’t ooze all over. *jibblie*
Instead, I use zip-lock bags and just smash it into the corners. This past time I asked Lloyd to help me, and we realized that he is GIFTED at this! This should be his full-time job. He doesn’t make bags of hamburger, he makes flat pages of hamburger where not one square millimeter of bag is empty.
The best part about having a thin, half-pound page of meat in the freezer is you can break off little pieces when you need them. We were going to make a pizza tonight, and I wanted a little hamburger on it. Break, break,
Fry, fry. (It looks like a huge amount of meat, but that’s one of my tiny pans that I haven’t posted about yet. That’s also my dirty stove.)
I usually make a dent about halfway down in the package so it’s easy to break off half, but you should check out this lady‘s great idea for ‘marking’ meat for individual portions when you bag it in gallon zip-locks.