WD Daily Chat - Talk about anything You Like

[StefanS]

Holly mackerel. It is a catch. Need a hand?

[bcboy]

Askews in Armstrong has pork leg on sale this week too at dollar 1.27 a pound. That a great deal or have you seen better than a dollar a pound?

[redzed]

In this day and age, buck a pound is a steal. Almost difficult to understand how they could sell for that price. Equivalent to 79 cents USD.

[redzed]

Red, I'm assuming that those legs were frozen somewhere along the line since coming off the pig. So am I to assume that you or the store thawed the legs, then you portioned and classified out, and refroze? If that's so is there any noticeable degradation? I ask because I have about 6-8 shoulders I would love to thaw and cut/classify then refreeze. This way I have accurate weights and can properly design best use w/o having to do it all on the same day.

Normally I thaw once, cut up, classify as best I can but then just make do with what I have. Once the sausage is made I have no problem refreezing it. But assuming one makes raw sausage this would now thaw 3 times before being eaten.

The pork legs I bought were never frozen before. Of course fresh meat is the best and that is why I made 3 different types of salami today. Frozen is OK and you can thaw and refreeze again, but each freeze and thaw cycle diminishes the quality of the meat. This is what Marianski writes:
"Thawed meat can be re-frozen. What must be noted is that spoilage bacteria has already begun working on the meat in the thawing stage. Depending on how and where it was kept during thawing, its shelf keeping qualities will be shortened, even if re-frozen again."

Good summaries dicussing freezing and thawing meat are here:
https://www.meatsandsausages.com/sausag ... ezing-meat
https://www.meatsandsausages.com/sausag ... awing-meat

[Scogar]

Thanks for the answer and I'll also be sure to follow the trails you provided. And wow, fresh, never frozen legs. That would be a rare find here where I am