How-To – Frozen Meat SG

How to Portion a Whole Pork Belly and Freeze It So It Is Still Good Later

Slice the slab part frozen, cut portions by dish rather than by weight, double-wrap with no air against the meat, label it,…

Wet brine lean loin chops at 60g salt per litre for 45 minutes, or dry brine at 1 percent salt overnight. Collar…

Dry the skin overnight uncovered in the fridge, score it into the fat, salt it twice, then roast low before a blast…

The smell sits in mutton fat, not the meat, so trimming does most of the work. Soaking, yoghurt and whole spices handle…

Shoulder takes 2 to 2.5 hours at a bare simmer, shank 2.5 to 3.5, ribs and cubed leg around 2. The fork…

Start the bones in cold water, boil two minutes, throw the whole pot away, rinse bones and pot, then simmer gently. Hard…

Slice beef leg thin against the grain, toss with baking soda, rest, rinse, then cornstarch: that is how zi char beef stays…

Frozen chicken bones go straight into the pot: simmer two to three hours on the stove or about 45 minutes at high…

Roast the bones first, then 90 minutes at high pressure gets you a dark broth that gels, in an afternoon instead of…

Chicken breast goes dry because it overcooks: salt it early, cook it on gentle heat, and rest it before slicing.