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Old 03-21-2013, 08:27 PM   #17
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
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I've frozen and later thawed/smoked spare ribs with no apparent loss in quality. Never froze any butts though but I wouldn't hesitate.

A couple years ago a local grocer had whole beef tenderloins for $4.99.lb. I bought one, sliced out the middle sections - think filet mignon - and roasted the other parts on the grill. They were fantastic! I went back and got another and stuck it in the freezer. When I thawed it and treated it the same way, it was a little tough. I don't know if I got a tougher piece of meat or if freezing toughened it. I think that for something like pork that gets cooked thoroughly, freezing is not a problem. I don't know if the same is true of something like beef that is often cooked rare.
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