Canning Stock Route 2020

[Cuppa]

Slightly off topic but curious why do you freeze cryovac meat?

IMHO the whole idea of cryovac is so you don't have to freeze it so:-
- the food packs better,
- takes less energy to store (fridge not freezer),
- tastes better (freezing bursts the cells) cause it retains the moisture
- when stored at 3 degrees, shelf life of 10 weeks if prof vac'd and 2 weeks if repacked and home vac'd (you lose 8 weeks due to the bacteria increase in the rehandling after purchase)

We heard of 5 or 6 week old cryovaced meat being green when removed from it's packaging. We have the freezer & sufficient solar/battery to run it, so we 'play it safe'. Agree it's probably overkill but results have been tasty enough & no bad smells or green slime.