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Meat tips: On refreezing meat, you can refreeze meat that has been thawed in a refrigerator, the problem is home freezers are slow to freeze, so make sure to put package well into the back of the freezer as you can. Ice crystals form in slow freezing, these crystals rupture cell walls of the meat, permitting juice to escape during cooking.

Keep It Moist

A great way to help add moisture is to soak a meat in water, like a whole roast or ham, for 1 to 2 hours before cooking and decreases cooking time. On the grill add an ice cube to tin foil covered meat or vegetables for moisture. If lean meat is needed in your diet, trim off fat from beef and skin from chicken or turkey, it can take away from moisture.

Wild meats: Bear, deer heart, roasts, etc, marinating for 24-hours in water and herbs can really add to the taste and take away from the wild taste. Include herbs like: ground sage, bay leaves, garlic, thyme, parsley, salt, pepper. To get creative with marinade add in things such as: chili powder, tarragon, wine, vinegar, ketchup, lemon, soy sauce, or onion. Turmeric and curry can be used in marinating for exotic taste. Marinating can take as little as 2-hours, 24-hours for jerky, and up to 48-hours, depending on taste.

Special Note:

• Use a clean wooden cutting board, this will not dull the knife, a plastic board can chip off small pieces of plastic into food.
• Always store raw meat on the bottom of the refrigerator so juices won’t leak onto other foods.