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Age your beef by placing in non-reactive container. Leave uncovered in ref. for 6-8 days. After aging bring to room temp and season. Rub oil over all surface. This will seal the meat. Bake at 225-250 until done. This will tenderize the toughest meat.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

For easy storage and thawing of ground meats, before freezing divide the meat into several equal parts and place between pieces of wax paper. Use a rolling pin to flatten meat into a thin, wide patty. Layer the wax paper and rolled out patties and store in a large freezer bag. Not only do the thin patties take less freezer space than the store wrapped heap of meat, they also take less time to defrost and you can defrost only the amount you need! Especially handy if you're buying in bulk and only cooking for two!
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

When tent camping, keep your food in empty drywall compound buckets that have been thoroughly cleaned and sanitized. Keeps critters out, food dry in case of rain and can be used as seats around the campfire.
By FabulousFoods.com

Brown a batch of ground meat and put in quart size freezer bags and freeze. They help keep your other food cold and then add spagetti sauce one day, chili, tacos, sloppy joes, or hot dog sauce. It saves you the messy step of browning your meat.
By FabulousFoods.com

Want to have eggs for breakfast but you are backpacking? Simply take a baby milk bottle that has the plastic lid inner cap: break your eggs and put them in a cup, pour them into the baby bottle, and fill the bottle all way up with water. When you are ready to make your eggs, pour out the water, and pour out your eggs. Simply fill back up with water and seal them. They will keep for three days or more this way and don't take much room in the back pack. You can cook them in a halved orange peel with no utensils right in the fire. Most Scoutmasters know this trick and will help you.
By FabulousFoods.com

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