When packing several cuts in one package, put two layers of freezer paper between the pieces. This makes it easy to separate pieces for fast thawing. Meats can be wrapped using either the drugstore wrap or the butcher wrap . Illustrations in the printed guide show how to use these wraps. Special considerations Cured meats.
Salt increases the rate at which rancidity develops in meat.
For this reason, bacon and cured hams have an extremely short freezer life and should be used within one month. Freezing cooked meats. Cooked meat will dry out much faster than fresh meat in the freezer if it is not covered with some kind of sauce, gravy or broth. The liquid fills up the air spaces and prevents drying by protecting the meat from exposure to the air. Although chicken and turkey are by far the most popular types of poultry eaten in the United States, duck and goose offer tasty alternatives.