Frezing meat?
Frezing meat?
I understand that freezing pork is detrimental to a ham but wondered if it would have any affect on sausages.[/code]
- Butterbean
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IMO, I think the problem with freezing pork come in when you go to cure a whole ham in a brine. I recently thawed out a large ham for three days and when I began cutting it up the center most portion was still frozen. I think this could mess you up if you were curing it. Don't think it would be a disaster just maybe an uneven cure.
Those meat thermometers work on cold meat too. I often stab one into a piece that i am thawing to check the progress.Butterbean wrote:IMO, I think the problem with freezing pork come in when you go to cure a whole ham in a brine. I recently thawed out a large ham for three days and when I began cutting it up the center most portion was still frozen. I think this could mess you up if you were curing it. Don't think it would be a disaster just maybe an uneven cure.
Ross- tightwad home cook
Thanks for the replies. I read somewhere that freezing pork will alter the texture of ham and therefore it is preferable not to do it. I understand about the pros of freezing, cost, trich: but all things being equal it would yield a better final product if the pork had not been frozen.
I just wondered if there was any correlating effect on sausages. From the replies, I presume there is none or very insignificant.
Thanks
I just wondered if there was any correlating effect on sausages. From the replies, I presume there is none or very insignificant.
Thanks
- Butterbean
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- sawhorseray
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I can't tell much difference one way or the other. One thing I make sure to do is save the blood from the frozen porkbutt after it's thawed and pour it back into the grind before mixing, that will make a difference. RAYweoochaun wrote:Thanks for the replies. I read somewhere that freezing pork will alter the texture of ham and therefore it is preferable not to do it. I understand about the pros of freezing, cost, trich: but all things being equal it would yield a better final product if the pork had not been frozen.
I just wondered if there was any correlating effect on sausages. From the replies, I presume there is none or very insignificant.
Thanks
“Good judgment comes from experience, and a lotta that comes from bad judgment.”