Freezer burn is caused by meat being exposed to extremely cold dry air: The exact conditions inside your freezer. The meat turns leathery and a gray-brown color. It’s safe to eat, in that it won’t harm you or make you sick, but the meat is chewy with an odd texture. The easiest way to get rid of freezer burn is to prevent it in the first place. If the majority of the meat is freezer burnt it’s beyond salvaging. If only a portion is burnt you can get rid of the freezer burnt portion.
Defrost the meat until the burnt sections are pliable and no longer frozen. The entire piece of meat doesn’t have to be completely defrosted. You could try hacking off the burnt section if it’s on the edge or tip without defrosting and then returning the roast to the freezer.
Place the meat on the cutting board with the burnt section to the right if you’re right handed or to the left if you’re left handed. Cut off a 1/2 inch slice of the freezer burned section. Continue taking 1/2 inch slices until all the freezer burn is removed. Sometimes the freezer burnt section gets smaller as you cut deeper into the meat. If that’s the case you could try gouging the burnt portion out. Or keep cutting slices but make them thinner and save the unburnt meat for chili or meatloaf.
It’s also possible to cook the meat and remove the freezer burnt portion afterwards but that’s messy and you may not remove all the burn.
Prevention
The best way to get rid of freezer burn is to prevent it in the first place. Unwrap large portions of meat or big packages that won’t fit in a food storage bag. Use plastic wrap and tape to securely enclose the meat. Or if it’s a large package of chicken legs for example, portion out the legs into smaller groups and freeze the smaller groups of chicken.
Place the meat in a zipper locked freezer-strength food storage bag. Press the air out of the bag. Seal the bag while not letting air back in. Use double bags for food that has sharp edges such as a roast with the bone protruding or crab legs.
Wash your hands before and after handling raw meat. Disinfect countertops and cutting boards with hot soapy water or a bleach solution. This is especially important with chicken.
About the Author
Dee Power is the author of several nonfiction books, screenplays and a novel. She loves to cook and has lots of grilling tips She lives with an Irish Setter, Rose and English Springer Spaniel, Kate. In her house dogs rule
