I like to bake a pound or so until almost done (done enough for most recipes, but not crispy). I pour off all the fat that I can, then just roll up the parchment and drop it into a ziplock, the it goes straight to the freezer. I know each roll is about a pound, so if I need 1/2 a pound, I pull out a roll, cut quickly in half, and return to the freezer. To serve guests, I can unroll the parchment or move it to new, and reheat a feww minutes in the oven to the crispness desired. It seems to keep well in the freezer in ziplocks for up to 6 months or so.

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