Omar Khalid
Keeping meat fresh without plastic is a challenge, but one that can be overcome with some simple solutions. The first step is to avoid single-use plastic meat trays and cling film by using reusable containers. Bread bags, cereal bags, and vegetable bags can be reused and then recycled, while proper cellulose bags are fully biodegradable and can be composted. Silicone freezer bags are a great eco-friendly option, being plastic-free, washable, and reusable. For those wanting to avoid plastic wrapping altogether, greaseproof paper or parchment paper can be used, although this may not be suitable for long-term freezer storage.
Characteristics of keeping meat fresh without plastic
| Characteristics | Values |
|---|---|
| Meat storage temperature | 40 F or below |
| Meat expiration | Fresh meat should be used within 3-4 days of purchase. Vacuum-sealed meat should be used or frozen within 2 weeks of the "packed on" date. |
| Meat packaging | Airtight containers, freezer paper, butcher paper, greaseproof paper, parchment paper, aluminium foil, silicone bags, glass jars |
| Meat preservation | Salting, canning, dehydrating, freezing |
| Meat disposal | Compost meat scraps in a paper bag or a separate container in the freezer |
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What You'll Learn
Use reusable silicone zip lock bags
Reusable silicone zip lock bags are an excellent option for storing meat without using plastic. These bags are made from high-quality, food-grade silicone, which is safe, durable, and long-lasting. They offer a sustainable and eco-friendly alternative to single-use plastic bags, helping to reduce waste.
One of the key benefits of silicone zip lock bags is their leak-proof design. They feature a secure seal that prevents leaks and keeps your meat fresh and flavourful. This leak-free technology ensures that your meat stays juicy and prevents any messy accidents in your refrigerator. The bags are also stain-resistant and odour-resistant, maintaining their cleanliness and freshness even after multiple uses.
When choosing reusable silicone bags, look for options with a firm seal and flexible shape. This combination ensures easy filling and storage. Some bags have flat bottoms, allowing them to stand upright in your refrigerator, optimising space and preventing accidental spills. Bags with stand-up bottoms are also convenient for storing meat vertically, making it easier to organise your refrigerator and locate your meat.
Reusable silicone bags are available in various sizes, including sandwich, snack, quart, half-gallon, and stand-up mini sizes. This variety of options ensures you can find the perfect bag for your meat storage needs, whether you're storing large cuts of meat or smaller portions. Some brands, like Stasher, offer bundles with multiple bag sizes, providing versatility for different types of food storage.
In terms of care and maintenance, reusable silicone bags are designed for convenience. Most bags are dishwasher-safe, making cleaning quick and effortless. However, some bags are hand-wash only, so be sure to check the care instructions before purchasing. Overall, reusable silicone zip lock bags offer a practical and environmentally friendly solution for storing meat without plastic, helping to keep your meat fresh, organised, and ready for your next meal.
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Store meat in compostable freezer paper
Freezer paper is a great option for storing meat in the freezer without using plastic. It is important to note that butcher paper is not the same as freezer paper, as butcher paper may contain plastic. Freezer paper, on the other hand, is fully compostable. It is made of cellulose, which is biodegradable and can be put on a compost heap after use.
When using freezer paper, it is important to wrap the meat tightly to minimize exposure to air and moisture and to prevent freezer burn. Freezer burn occurs when food is repeatedly exposed to temperature changes, so it is important to ensure that the meat is wrapped completely airtight. You can also use freezer paper or wrap between slices or patties of meat to make separation easier after freezing.
In addition to freezer paper, there are other ways to store meat in the freezer without using plastic. One option is to use reusable silicone freezer bags, which are made of safe and eco-friendly food-grade silicone. These bags keep in the meat juices and are perfect for storing cooked meat in the fridge or freezer. They are also reusable and washable, making them a sustainable option.
Another option is to use aluminium foil, although it may not be ideal for long-term freezer storage as the frozen food can rub holes in the foil. Greasproof paper or parchment paper can also be used to wrap meat, although it is not clear how long this will keep meat fresh for.
It is important to note that meat should be stored in the refrigerator at 40 F or below, and it is recommended to use fresh, paper-wrapped meats within three to four days of purchase. If you are freezing meat, it is best to plan ahead and move the meat from the freezer to the refrigerator to thaw gently. Rapid freezing and gentle thawing are the best ways to avoid compromising the meat's quality.
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Freeze meat in reusable plastic containers
When freezing meat, it is important to reduce air contact with the meat to prevent freezer burn. One way to do this is to use reusable plastic containers. These containers are not water permeable, so they will protect your food from both contamination and freezer burn.
To freeze meat in reusable plastic containers, start by tightly wrapping the meat in greaseproof paper, such as wax paper or compostable, unbleached brown parchment paper. Avoid the white version of parchment paper, as it has been chlorine-bleached and may leach dioxins. Instead of sealing with freezer tape, which often contains plastic, reuse rubber bands from your produce.
Then, place the wrapped meat inside the reusable plastic container. Choose the right size of container to minimize empty space. You can often find unused or good-condition containers at thrift stores or garage sales.
It is important to note that while freezing meat in reusable plastic containers can extend its shelf life, it is recommended to put meat in the freezer while it is still fresh, ideally with a few 'use by' days left. Rapid freezing and gentle thawing are the best ways to avoid compromising the quality of the meat.
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Wrap meat in greaseproof paper
Wrapping meat in greaseproof paper is a great way to store meat without using plastic. Greaseproof paper was commonly used to wrap meat before the days of plastic, and it can be composted or burned after use.
To use greaseproof paper effectively, start by placing the meat on a sheet of the paper. Then, wrap the meat securely, ensuring that the paper forms a tight seal around the meat. This seal is crucial to preserving the meat's freshness, as it prevents air and moisture from spoiling the meat.
Greaseproof paper is ideal for short-term meat storage in the refrigerator. Experts recommend using paper-wrapped meats within three to four days of purchase. If you need to store meat for longer, consider freezing it.
When freezing meat in greaseproof paper, it is essential to ensure the package is airtight to avoid freezer burn. One way to achieve this is by placing the wrapped meat in a reusable container or a cellulose bag. Alternatively, place the wrapped meat in a Ziploc bag or a bag made from heavy-duty aluminium foil designed for freezer use.
By following these simple steps, you can effectively use greaseproof paper to store meat without resorting to plastic.
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Cure meat with salt and store in an airtight jar
Curing meat with salt is a centuries-old practice used to prolong the shelf life of perishable foods. Salt draws moisture out of meat, creating an environment that prevents the growth of bacteria and ensures the meat doesn't rot.
To cure meat with salt, you will need salt and a container. The type of salt used is important. Regular table salt that contains iodine should be avoided as it can leave an off taste. Kosher salt is commonly used for curing, but it does not contain nitrates or nitrites, which are necessary for curing and for the desired colour. Meat cured without nitrite will be grey instead of the desired rosy pink and red colour. Therefore, you can add an over-the-counter powder curing agent such as sodium nitrite, often in the form of pink salt.
Once you have your salt, you can begin the curing process. Weigh your meat and record its weight, as you will need this to determine when the curing process is complete. The curing process will take anywhere from one to five days, depending on the size of the meat. The meat should lose 35-40% of its weight by the end of the process.
For dry curing, place a layer of salt in the bottom of your container. Set your meat in the container, then pour salt over it until it is completely covered. You can also add some flavourings such as celery seed and black pepper. Place the container in the refrigerator for about 24 hours and your meat will be cured.
After the meat is cured, use a meat slicer to slice the meat into thin, translucent pieces. Store the meat in an airtight jar to keep it fresh.
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Frequently asked questions
You can use reusable silicone zip lock bags, which are dishwasher-safe and can withstand the heat required to kill germs associated with raw meat. You can also use greaseproof paper or parchment paper to wrap meat, which can be composted or burned after use.
Fresh, paper-wrapped meats should be used within three to four days of purchase. If you want to store it for longer, you can use an airtight container to store the meat in the freezer for up to a year.
Yes, you can use aluminium foil, but it is not ideal for long-term freezer storage as the frozen food can rub holes in the foil. You can also use freezer paper or wrap to separate slices or patties of meat before storing them in the freezer.
