Kate Downham wrote:I’d really like steak today, but I can’t get to it because a bunch of other meat has frozen to the sides of the chest freezer and the top of the steak, and it won’t budge unless I switch it off for a few days in a row.
I am wondering if there is any trick I can do to stop this from happening?
The frozen meat is inside reused cryovac bags, which is then packed into a reused supermarket bag, but it still managed to stick. I think I have more luck in general using feed sacks for the second bag, but I’m not 100% sure.
How do you pack your bulk meat into the chest freezer?
I am wondering if I read this correctly. I read the the plastic bag is freezing to the side of the freezer wall.
When we process deer we normally have leg potions from shoulder and hind quarter, the backstrap. We don't keep the ribs. Foodsaver makes a bulk bag which we use.
We age the meats in a refrigerator, drain the blood.
If the meat is wet my foodsaver will not work so we use paper towel though I bet cloth would work to absorb the moisture.
For that fact maybe wrap the foodsaver bag in old towels would work.
A trick that we use is to make dog food. We put all scraps [not bones] into a crockpot with water then cook until done.