Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
-
PaulK
- Newbie
- Posts: 9
- Joined: Sun Sep 03, 2017 08:08
- Location: Bangkok
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.
-
Bob K
- Moderator
- Posts: 2232
- Joined: Sun Jun 02, 2013 15:16
- Location: Northwest Ct
Post
by Bob K » Sun Sep 03, 2017 13:07
Either way is fine.
-
PaulK
- Newbie
- Posts: 9
- Joined: Sun Sep 03, 2017 08:08
- Location: Bangkok
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?
-
Bob K
- Moderator
- Posts: 2232
- Joined: Sun Jun 02, 2013 15:16
- Location: Northwest Ct
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
- Newbie
- Posts: 9
- Joined: Sun Sep 03, 2017 08:08
- Location: Bangkok
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.