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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Friday, April 16, 2010

Pork Loin (4) - Freezer Packages

Continuing with the pork loin purchase and how I used it, this post will show how I put some up for future use.  Part of my pantry/freezer management style is to view those resources as being a bank.  That means constant small deposits that add up for those times when I need a larger withdrawl.  When I come across a good sale such as this pork loin, some will be used immediately while the rest will go into the freezer or even be canned.

This was a good sized pork loin at 8.57 lb.  While it would have been easy enough to use up this piece of meat over a one week period I chose to cure 2 lb of it for use the following week and use up about 2 lb for fresh eating leaving the remainder for the freezer.  I cut the loin into six 1-inch loin chops which gave seven nice pieces including the end piece.  I cut the end piece into cubes knowing this would be just the right amount to add to vegetables as a pasta or rice topping.  The end result was enough for four meals for two people.  In total about 4 lbs of the pork loin or half of it went into the freezer.
I prefer using a FoodSaver vacuum sealer for sealing any meats or other foods I put into the freezer for longer term storage.  I do not use the brand name bags though.  Rather I buy mine online at a fraction of the cost for what I feel is better quality bags.  I am not affiliated with this source but you can email me for details where to buy. 

Vacuum sealing prevents freezer burn and allows the food to be kept for a longer period of time.  It is possible to vacuum seal meats in a marinade so when they are thawed they are ready for cooking.  In most cases I vacuum seal without a marinade to give myself more options when the meat is thawed.


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