DINNER READY GROUND MEAT!! FREEZER BANKING BRILLIANCE!!

Today we are wrapping up our two month theme of freezer meals, freezer banking and freezer prep. This final topic will focus on dinner ready ground meat. I say this in the broad sense because you can use whatever ground meat your family loves best. Beef, pork, turkey, chicken, bison, elk or venison. Whatever you use the most. Browning it up in a skillet and seasoning it neutrally so it can be frozen and used in quick meals on evenings when you are just too busy to deal. Having pre cooked ground meat in the freezer is a great option for quick nights to get dinner on the table in a hurry. I think that you will enjoy using this trick as I have for many years!

We all know how to brown up some ground meat. I will not insult you and think you don't. However just like my mom always reminded me, we are never too old to learn something new and maybe this will help you in the long run. So toss that ground meat in a skillet and get it cooking. I like to use my electric skillet and turn it on the hottest temperature. This will take a lot of the time out of the equation because the electric skillet keeps a constant temp. I like to break the meat up using a plastic masher or "spurtle" that is intended for this job. I used to think they were silly, but honestly, since I got one, I love it! So while you are grabbing yourself an electric skillet, grab yourself one of these meat mashers too. You'll be glad you did!

I am going to cook my ground beef and pork mixture just until most of the water has cooked away and the meat is just beginning to brown in the remaining fat. This is the time I will season the meat using about a teaspoon of beef bullion powder, fine ground black pepper and garlic powder. Equal parts of each make for a flavorful base for whatever you will use this meat for after you freeze it. Tonight I am going to make tacos with mine. I will not be freezing this but wanted to share what I feel is a really great and time and money saving tip with you.

My mom always said why bother browning the meat if you are not going to brown the meat? Something that she often drove home when teaching me to cook. If the meat is still swimming in a good bit of liquid, chances are you have not given it enough time to cook. If you see a lot of liquid and your ground meat sounds like boiling water it is simmering. Only when the water has cooked away and the fat begins to sizzle like you are cooking bacon is it perfection. So remember: we want it to sizzle, not simmer! A quick and easy mantra to remember to have it come out great every time.

Once the ground meat is completely cooked you can spoon it out onto a baking sheet lined with parchment to cool. Spreading it out in a single layer will help this to happen quickly. Then you can pop it into a freezer bag, label it and pop it into the freezer. The next time you have a night when you have to much to deal with and dinner was the last thing on your mind, pull that ground meat out, season it up and make some tacos, spaghetti, chili, sloppy joes, chili mac or cheeseburger macaroni. Lots of options here!

I hope that this easy tip gives you some helpful ideas of how you can use and apply this in your own meal planning and freezer banking! I hope you give it a try and I hope you love it!

Happy eating!

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