Question about frozen pork shoulder

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PaulK
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Question about frozen pork shoulder

Post by PaulK » Sun Sep 03, 2017 08:15

I'm a newbie in sausage making and just be able to find pork shoulder. It is pretty hard to find this cut here.

I have them frozen for 4 days already and readily to create a first small batch. However I just want to use 1 kg part from all 5 kg. Which is the best way to handle this

- Put all of them thaw in the fridge from freezer. Let them sit for 5-6 hours and cut 1 kg. out of them.

- Cut 1 kg. out of them while they are still frozen. Let them thaw in a fridge before put seasoning on them then grind.

Thank you.
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Bob K
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Post by Bob K » Sun Sep 03, 2017 13:07

Either way is fine.
PaulK
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Post by PaulK » Sun Sep 03, 2017 14:31

Bob K wrote:Either way is fine.
If I choose the first way can I refreeze the rest 4 kg. after being thawed? Will it effect the meats quality?
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Bob K
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Post by Bob K » Sun Sep 03, 2017 14:47

The best way is to partially thaw (ice crystals still in meat) , remove what you need and refreeze. If you totally defrost., you will loose moisture but as long as it was defrosted in the fridge it is safe.
PaulK
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Post by PaulK » Sun Sep 03, 2017 15:27

Bob K wrote:The best way is to partially thaw (ice crystals still in meat) , remove what you need and refreeze. If you totally defrost., you will loose moisture but as long as it was defrosted in the fridge it is safe.
Thank you very much.
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