I have a couple of loin chops that look like they have a little
freezer burn. I'd appreciate suggestions for a marinade that will give
some flavour and an idea of how long it would be advisable to marinate
them..

Thanks a bunch
....Sharon

In article >, biig > wrote:

> I have a couple of loin chops that look like they have a little
> freezer burn. I'd appreciate suggestions for a marinade that will give
> some flavour and an idea of how long it would be advisable to marinate
> them..
>
> Thanks a bunch
> ....Sharon

Try to simply cut off as much of the "burn" as you can!

There is NO way in hell to make freezer burned meat taste good!

I know. I've tried at the request of my dad who used to be a food
hoarder... A LOT of his meat in the freezer went to the dogs and
chickens when he moved in with me. I tried to save/use some of the less
burned stuff, but it was just gross no matter what I tried. :-P

It was not worth the effort. I finally pressure cooked it all up and fed
it to the animals.

--
K.

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"biig" > wrote in message ...
> I have a couple of loin chops that look like they have a little
> freezer burn. I'd appreciate suggestions for a marinade that will give
> some flavour and an idea of how long it would be advisable to marinate
> them..
>
> Thanks a bunch
> ....Sharon

trim off the burned parts carefully. The marinate in anything you like -
for a change I like OJ and soy with some garlic and/or ginger.

Dimitri

Cut it off, as others suggested. It's never going to be palatable.

To prevent it from happening, you might consider trying to double bag
(or vacuum seal, if you have a lot of zeal). When I buy bulk chicken
breasts, I put two breasts in a ziploc sandwich bag, press to squeeze
the air out. Put all of the sandwich bags into a ziploc freezer bag,
then squeeze the air out of that before sealing and freezing. They go
through several months just fine.

June

biig wrote:
> I have a couple of loin chops that look like they have a little
> freezer burn. I'd appreciate suggestions for a marinade that will
give
> some flavour and an idea of how long it would be advisable to
marinate
> them..

Pork chops don't marinate well... use a dry rub. Cut away the freezer
burn and rub with Penzeys Adobo... apply generously and refrigerate
over night... fry or grill on med-high until barely cooked through. I
like to fry, then remove chops and deglaze pan with a can of black
beans... mash beans in pan and serve with tortillas and salsa.

Sheldon

Thanks for all the replies. I'm really bad about properly packaging
things for the freezer since we usually use things like that within a
few weeks. I just put it in the freezer in the store packaging if it's
a one meal package. Chicken breasts are bought in bulk when they're on
sale and I do repackage them more carefully. I cut off the tiny bit of
freezer burn on one of the chops and marinated them in oj, olive oil,
crushed garlic, cumin and pepper. This recipe was found either here or
on alt.cooking.chat. I have "old-timer's disease" and my memory is
kaput.

Sharon

" wrote:
>
> Cut it off, as others suggested. It's never going to be palatable.
>
> To prevent it from happening, you might consider trying to double bag
> (or vacuum seal, if you have a lot of zeal). When I buy bulk chicken
> breasts, I put two breasts in a ziploc sandwich bag, press to squeeze
> the air out. Put all of the sandwich bags into a ziploc freezer bag,
> then squeeze the air out of that before sealing and freezing. They go
> through several months just fine.
>
> June

biig wrote:

> I have a couple of loin chops that look like they have a little
> freezer burn. I'd appreciate suggestions for a marinade that will give
> some flavour and an idea of how long it would be advisable to marinate
> them..
>

From my experience, a dry rub works better with pork chops than a wet
marinade. Cut off the freezer burned bits. Mix up some salt,pepper, garlic
powder, some oregano and chopped mint (you can use dried). Rub in on to the
chops and let them sit for an hour. Grill them.

> Thanks for all the replies. I'm really bad about properly
> packaging
> things for the freezer since we usually use things like that within a
> few weeks. I just put it in the freezer in the store packaging if
> it's
> a one meal package. Chicken breasts are bought in bulk when they're
> on
> sale and I do repackage them more carefully. I cut off the tiny bit
> of
> freezer burn on one of the chops and marinated them in oj, olive oil,
> crushed garlic, cumin and pepper. This recipe was found either here
> or
> on alt.cooking.chat. I have "old-timer's disease" and my memory is
> kaput.
>
> Sharon

You might want to try equal parts of roasted sesame oil, soy sauce and
saki. This make an excellent marinade especially for pork, can be
thickened (if desired) for a sauce or used freshly made as a dipping
sauce. The marinade can be tossed in to the meat at the last moment of
cooking with a little corn starch to thicken and is a signature taste of
Japan.
---
JL