So, I bought a 10# packer before Thanksgiving. I ended up not being able to cook it, so I froze it. I know freezing meat can cause mositure loss, so I'm wondering if I need to do anything special to it to keep it from drying out. I was thinking maybe injecting it with some broth might help bring back some moisture that's been lost. I was also thinking maybe wrap it during and after the stall too. Are there any other tricks that I can try out, or is it not that big of a deal?
Thanks
Thanks
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