The Fall 2014 meat sale was 100 pounds total.

. Two frozen turkeys-- cooked one and left one friz-- so no bonelss chix breat his time but when we et them I pre-roast them and wrap them in individual wax-paper portions and then chuck em into 1 or more 2-gal ziplocs for the freezer..
. Two 10-lb boxes of sweet sausage. Oven-boiled one covered in water, in a turkey roaster. This removes a lot of the salt and te water makes nice dogfood moistener, frozen in plastic tubs which are then de-tubbed and chucked into a 2-gal ziploc in the freezer. The cooked sausage was cut up and then friz in wax-papered layers in a use-or-toss plastic ox.
. Three ~3-lb boneless pork roasts, individually saran-wrapped and chucked into a 2-gal ziploc in the freezer.
. Boneless country pork ribs, friz 3-5 pcs in cheap sandwich ziplocs and chucked into a 2-gal ziploc in the freezer. (When it's pork steaks instead I pre-BBQ them in the oven.) Since these will be boiled before saucing, didn't precook-- time was short.
. Hamburg, 2 10-lb bags. Oe firz whole, one broken down to 1-lb baggies.
. Extra NY strip steaks (boneless, 3/4" thick) this time for MIL visit. This is my favorite new strategy for packing-for-freezer processing. Two raw steaks laid flat next to each other per cheap, flat, non-zipping plastic bag. Press out air between them, fold over pressing out air, and put resulting pkg open-edge down into a leftover Italian sausage box, BOOM.

~S~