BULK MEAT Trick for Filling Your Freezer #shorts

A local butcher shop was running a special one chicken wings and because we LOVE chicken wings we couldn’t pass up the opportunity to put a little extra meat in the freezer.

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These were labeled “party wings” which we assume means they were already separated into the drummies and flats. If they weren’t pre-cut we would’ve done that prior to freezing to save us time and effort later.

Before you throw your meat into the vacuum freezer bag it’s important to dry off some of that excess moisture. Too much moisture can lead to a bad seal which defeats the purpose of vacuum sealing the meat. We use a paper towel to pat the wings dry.

25 wings per serving is good for our growing family plus we end up with a few leftovers, and I never complain about getting to eat a few leftover wings. This little Foodsaver has been a great way to get started preserving some of the bulk meat deals we find or for processing our venison. Eventually we’ll need to upgrade but for now it’s getting the job done nicely.

Into the freezer they go until it’s time to cook! Our favorite way to prepare wings is to smoke them low and slow until they reach an internal temp of 145°F, then finishing them in hot oil until 175°F. Toss them in your favorite sauce and dig in!
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#shorts #homestead