I have a big ziplock I filled with trimming from a brisket cook, and then some subsequent cooks. I never really had a plan for it. Some of the meat has now been frozen twice (thaw original product, trim and re freeze) and it’s not cryovac’d, just a ziplock so some ice formed in there, so it’s not ideal in there.
Think it’ll work out to just thaw it and grind it for burgers? I think theirs gonna be some quality loss because of how I froze it but I’m thinking it won’t really matter in a smash burger with all the fixings. Not sue what else to do with it.
Think it’ll work out to just thaw it and grind it for burgers? I think theirs gonna be some quality loss because of how I froze it but I’m thinking it won’t really matter in a smash burger with all the fixings. Not sue what else to do with it.
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