Not exactly on the top of my list of things to worry about, but I have been starting to feel bad about all the plastic bags I use in the kitchen.
Switching to non-reactive containers in order to marinate meat hasn't been too inconvenient, but I'm having a tough time with raw meat items I get from "family packs" and other bulk items that need to be portioned out (like my "diy" pork chops I cut from whole roasts)...... Just so many bags being used for such a relatively short amount of time only to outlive me buried in the ground somewhere.
I have been known to wash my baggies and re-use them, but I'm not too sure if that's safe. - Actually, I have an easier time doing it with beef than I do with pork and chicken.
I'm old enough to remember life before plastic where meat came wrapped in paper, but I don't remember (read didn't pay attention) what "the grown-ups" did once they got the package home.
a. Put the package straight in the freezer as is.
b. Take the meat from the paper and wrap in foil.
c. Not freeze raw meat at all and just make more trips to the butcher.
Any thoughts on baggie washing or freezer storage methods are welcome. Thanks in advance.
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