Univeros wrote:
> Just cut up a 5kg chunk of meat i bought. It was quite fatty, and a
> pain to remove all the fat so i just cut it all up and shoved it in
> the frezzer.
> Just curious, is it ok to frezze fat, or can it ruin the meat and
> still go bad?
>
> Just remember a friend telling me he was making beef jerky, and said
> its extremely important to get rid of all fat from meat if you want
> to preserve it in any way? Is that just for beef jerky or it applies
> to all meats?
>

Freezing should make it easier for you to remove the fat. Try getting at
it while it's still really, really cold.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life