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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-21-2013, 08:17 PM   #16
Muscrat
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Default Ribs

I was wondering the same thing about ribs?

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Unread 03-21-2013, 08:27 PM   #17
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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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Unread 03-21-2013, 11:53 PM   #18
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I could be wrong, but I believe that virtually all pork sold in the USA is deep frozen in order to kill trichinosis

Reading at the CDC leaves me still unsure
http://www.cdc.gov/parasites/trichin...info/faqs.html
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Unread 03-22-2013, 08:47 AM   #19
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Quote:
Originally Posted by RevZiLLa View Post
I could be wrong, but I believe that virtually all pork sold in the USA is deep frozen in order to kill trichinosis

Reading at the CDC leaves me still unsure
http://www.cdc.gov/parasites/trichin...info/faqs.html
I saw nothing that would hint that processed pork is routinely frozen - only that freezing can reduce the risk of trichinosis.
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Unread 03-22-2013, 11:39 AM   #20
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Not sure about store bought meat but my home grown stays in the freezer until next butchering time with no problems.
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