Freezing Flannery burgers for later
I finally got some Flannery meats, at Berserker Day. I know what to do with the Butcher’s Cut; vacuum seal (maybe with some spices already on) and freeze.
But, how should I handle the burgers? Anyone else vacuum seal those for later? The issue is, although using sous vide for burgers can work out very well, there’s a “mashing” issue wherin vacuum sealing the burgers can crush them, seal them up, and mis-shape them.
Anyone know how to handle that? Maybe I freeze them first, then vacuum seal them?
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