Freezing cold cuts & defrosting them ?

I do this all the time, especially with Prosciutto (Italian Parma Ham) as I can't use the entire container. I place INDIVIDUAL portions on waxed paper or cling film, place in a freezer food storage bag, then freeze quickly on a baking sheet in the freezer. When defrosting, DO IT OVERNIGHT IN THE REFRIGERATOR, and you'lll get the best results. Freezing high fat meats such as sausages, do the same process, and defrost overnight in the fridge.....Gradual defrosting is the trick/key to keeping the same taste/consistency in the finished product.

Freezing also is a great way to save, buying in bulk and then freezing the item(s) and defrosting them as needed.......Enjoy and Happy Holidays!!!!!!

Christopher

EDIT:

Thanks Myra.........You're NOT too old, trust me......Yahoo Answers makes the "asker" of the question wait a minimum of 4 hours before you can choose best answer......I'm glad I helped you to solve your cold cuts dilemma.....any other culinary questions, you know where to find me!!! Peace

Christopher

Freezing Parma Ham

freeze them separately on a cookie sheet and put them (frozen) in a baggie that you keep in your freezer. ham and roast beef is fine defrosted, but any kind of ground sausage is going to take on another consistency when defrosted. it will eat, but it just does not have the same mouth feel.

no ur good