Vacuum sealer is the best. Otherwise you want a layer of aluminum foil sealed really tight and well and a freezer bag over that with as much air squeezed out as possible. You need both to control drying and scent seepage.
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I have a chamber vacuum sealer, so I use that. If I didn't, I use the ziplock freezer bags and squeeze as much air out as possible. I'd do serving portions and put all the bags in one large ziplock bag.Leave a comment:
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How do yall freeze leftovers?
So tomorrow I'm doing a pork butt, but at eight pounds that is going to produce a lot of (really awesome!) food. The last time I did this, I didn't think things through and dumped most of the leftovers into a rubbermaid tub and put it in the freezer. Well, it suffered from freezer burn and, as it was frozen, it was hard to break it apart into individual portions to defrost.
I'll put enough of the pork aside for the obligatory next day tacos and pizza (perhaps even pulled pork spaghetti), but I will still have a lot leftover for freezing.
Had do yall freeze your leftovers? Sandwhich-sized freezer bags? Freezer paper?
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