Three Year Old Dinner & Breakfast (Nearly 3 years in my freezer)
This shows why I wouldn’t want to go without a Vacuum sealer. I use it for when I get items on sale, like Prime Rib, but it comes in so handy when I smoke a large amount of one of those things I get on sale.
Below is our Supper of a couple nights ago, and my Breakfast the next morning, all of which I purchased on sale (Pork Loins @ $1.59 per LB) during New Year’s week, cured & smoked, and packaged on January 11, 2012.
At that time I sliced 58 Pork Chops & 90 slices of Canadian Bacon. Then I packaged 3 slices of CB sandwiched between 2 Smoked Pork Chops to keep them all nice and flat in the packages. That will be one Pork Chop for each of us for Supper, and 3
slices of CB for my Breakfast the next day. We consume about one of these packs per month.
The pack we consumed “below” was our final pack, after a total of over 33 months. That pack had the exact same Awesome flavor & texture as the first pieces we ate more than 33 months ago. This is what Vacuum Sealing does to improve the art of curing, smoking, and consuming Great Foods.
Below is what I’m talking about.
Thanks for looking,
This is one of the "29" packs I froze on January 11, 2012. This will be the meat for Supper for 2, and Breakfast for 1:
This is all of the pieces I made back in January of 2012, and here is how I did it:
This is the contents of each pack— 2 Cured & Smoked Pork Chops (left & right), and 3 slices of Canadian Bacon (through the center of plate):
Two slices of Pork Chop frying lightly for our Supper:
Bear’s Supper: One Cured & Smoked Pork Chop, Roasted Taters, and some Glazed Carrots:
Bear’s Breakfast the next day: Two Eggs, 3 slices of Canadian Bacon, and some leftover Roasted Taters: