i use your recipe for turning hamburger into ground round. i packet it up in sandwich bags of about 1# & stack in freezer after boiling and rinsing. great for taqco meat, hamburger helper or anything where you start with cooked hamburger.
i carried over and also used the idea on sausage. i cook 5# of bulk sausage by boiling 20 minutes, rinsing with hot water then finish by panfrying until browned and thoroughly cooked. i place these crumbles in gallon size zip bags and place in freezer. great for all recipes using cooked sausage meat. i especially love this when i decide to make sausage gravy and biscuits. half the work is already done and boiling gets rid of most of those bad old cholesterols so its healthier too!
i take it a step further by half-cooking 3#-5# of bacon at a time. i cook it in a skillet to a cooked wimpy stage. drain on several thicknesses of paper toweling, roll up bacon, paper and all, slip into gallon size bag and store in freezer. when i want a bacon sandwich, i pull whats needed out of bag and place on more paper towels and nuke it for 30-60 seconds. if i want to use in wilted lettuce i snip with kitchen shears into small skillet and proceed from there to make my dressing. i just use amount needed for whatever i want to season or flavor with bacon.
i also refrigerate or freeze bacon grease from skillet for those lucious hash browns i seem to crave so often or to be used for flavoring in beans or other recipes.
i started using these methods many years ago when my kids were younger and still at home as i was a “working” mom. that means money came from outside employment as opposed to a career in motherhood! using these shortcuts shortened the time between getting home from work and food on the table