Freezer Preparation of Large Cuts of Meat
Your local grocery store of butcher will often have large cuts of meat on sale for much less per pound than a smaller cut. In my area, this is especially true for large cuts of pork.
I am bewildered by the fact so few people take advantage of the significant savings available by purchasing this way. This week I purchased a large loin of pork for just over $12 that will make a couple very good dinners for us, but even more meals for people with smaller families.
The trick to purchasing this way is to ensure that you package them properly for the freezer so they last for months without any damage. I am a huge fan of vacuum packing for several reasons. First of all, if you vacuum package food it will last longer in the freezer, often twice as long as it prevents freezer burn and ice crystal formation. Secondly it allows you to add spices to your meats and vacuum seal them together then, during the defrost process your meat continues to marinade resulting in a very flavorful cut of meat.
For pork cuts, such as in the video, I mix olive oil, rosemary, thyme, garlic salt and black pepper. Using fresh rosemary is always preferable but when I don’t have any fresh I don’t hesitate to use dried rosemary. I rub it all over the roast, then I place in the vacuum seal bag and seal it. I then freeze it and when we want to eat it I allow it to unthaw in the fridge or if I am in a hurry a bowl of cold water. I then allow it to come to room temperature before cooking it in the oven. Some people prefer to sear it prior to putting it in the oven and that method works just as well.
Cook at 325°F until your meat thermometer registers at least 145°F (up to 160°F).
It takes just a few minutes to cut, season and vacuum pack a couple of roasts and not only do you save money, it allows you to season them in advance which results in a more flavorful roast.
3 tbsp olive oil (vegetable oil if that is all you have)
3 tbsp fresh rosemary or 1 1/2 tbsp dried rosemary
1 tbsp garlic
1 tsp dried thyme
1/2 tsp ground black pepper
Mix ingredients together and rub over roast and then package and freeze. You can double or half the recipe depending on the size of the roast you are preparin