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Unread 09-07-2012, 11:28 AM   #1
BBQ BJ
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Join Date: 06-16-12
Location: Nappanee, IN
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Default I need input on smoking and freezing 2600# of fresh hams

I am helping with a "hog roast" for my local fire dept. Over the years it has progressed from whole hogs to just using fresh boneless hams. we do 2600# which means approx. 208 hams. I will be doing the smoking this year and my plan is to do 5 batches as my smoker will only hold 40 or possibly 42 if I stack correctly. I will be doing this over the next 3-4 weeks as I have time and help. I plan to bring them to a temp. hot enough to be able to pull them and then put in aluminum pans with crimp on lids and freeze until 3-4 days prior to our event. Does anyone see any problems with holding pulled meat in the freezer for 3-4 weeks? Also if anyone has any bright ideas that can help me out I would greatly appreciate it. Thanks in advance
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