2 meats I rarely if ever see offered frozen in my neck of the woods. So is there a reason for that?
Being single and out more than in, I find I throw away a lot of half used packets of bacon.
Any tricks on freezing so they keep longer, but also where the whole pack doesn't need to be thawed to get a a few strips at a time? How about cooking them first? Or does that result in a too dry product that seems already freezer bruned before it's frozen? I've noticed they've been selling cooked bacon these days. Does that have a longer shelf life that might be worth the added cost?
Similarly, I'm one of the oddballs who loves old school lover & onions (or similar meals). It seems fewer eateries offer it, and fewer markets carry it (in my area). The markets that do sell it in offer it in big batches. Meanwhile I only crave it now and again. So can I take the other two-thirds I bought and freeze it?