Freezing Pork Shoulders?

Pa_BBQ · 05-16-2012, 07:18 AM

I am doing my first event this weekend, got licensed last summer but it was after all the events. I am getting NO help from the only other local BBQ vendor in the area. He seemed friendly before, now that I am a vendor he is lock jaw on everything.

We are rural so when purchasing meat its a drive to Sams, and a several hour drive to other options like Restaurant Depot etc.

Its easier to purchase too much meat rather than not enough and when buying pork shoulders by the case wondering how to handle the extra.

Do I cook it, pull it then freeze it, or can it be frozen in the Cryovac Package.

Which way will give the best end results?

teej · 05-16-2012, 08:53 AM

I generally don't like pulled pork after it's been frozen. For me, it's better to freeze the whole raw butt, thaw, cook, then pull and serve.

bam · 05-16-2012, 10:04 AM

Freeze them raw cook when ready.

Pyle's BBQ · 05-16-2012, 11:32 AM

The only reason to freeze cooked product is if you cannot use it all. When you thaw the cooked product you can mix it with fresh product so you don't loose quality.

Bljack · 05-16-2012, 12:32 PM

I typically freeze them raw in cryovac. One time I over cooked for a Nascar Race and froze them whole doubed wrapped in foil. When I reheated them later it was hard to tell them from the fresh cooked ones

Warthog · 05-16-2012, 01:40 PM

Just freeze them in the cryovac as purchased. Will last for months.

HBMTN · 05-16-2012, 09:02 PM

Freeze raw in cryovac is much better than cooking and freezing.

BeaglesBBQ · 05-17-2012, 10:00 AM

Quote:

Originally Posted by Pyle's BBQ

The only reason to freeze cooked product is if you cannot use it all. When you thaw the cooked product you can mix it with fresh product so you don't loose quality.

according to servsafe and the HD this is not a good idea.

HBMTN · 05-17-2012, 01:40 PM

SafeServ probably says that because you reduce the like of the food. For example if you cooked pork and on the 3rd day froze it, then thawed and mixed with fresh pork the safe life of the pork would be 4 days. If my memory serves me right the content of something prepare is only as good as the oldest ingredient.

I think it is ok if you know the food will be eaten the same day but I agree it is a practice to try to avoid.

PorkQPine · 05-21-2012, 04:40 PM

Freeze raw, that way you can buy meat for a number of events at one time. When you cook you can pull, get the temp down quickly by putting bags of meat (flattened, not a big clump) in a cooler filled with ice water and then put in freezer when temp is below 40 deg. then you can freeze it. Home refrigerator can not get the hot food cold enough to freeze safely. Once you pull the frozen meat out of the freezer, thaw in refrigerator and when thawed you can put in pans, add apple juice and bring up to serving temp. in smoker.

05-16-2012, 07:18 AM	#1
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Freezing Pork Shoulders? I am doing my first event this weekend, got licensed last summer but it was after all the events. I am getting NO help from the only other local BBQ vendor in the area. He seemed friendly before, now that I am a vendor he is lock jaw on everything. We are rural so when purchasing meat its a drive to Sams, and a several hour drive to other options like Restaurant Depot etc. Its easier to purchase too much meat rather than not enough and when buying pork shoulders by the case wondering how to handle the extra. Do I cook it, pull it then freeze it, or can it be frozen in the Cryovac Package. Which way will give the best end results? __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

05-16-2012, 10:04 AM	#3
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	Freeze them raw cook when ready. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

05-16-2012, 11:32 AM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	The only reason to freeze cooked product is if you cannot use it all. When you thaw the cooked product you can mix it with fresh product so you don't loose quality. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

05-16-2012, 01:40 PM	#6
Warthog is one Smokin' Farker Join Date: 10-20-09 Location: York, PA Name/Nickname : Ed	Just freeze them in the cryovac as purchased. Will last for months. __________________ "Two Hungry Hogs" bbq team Pit Boss Brunswick, Weber Genesis Gold

05-21-2012, 04:40 PM	#10
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	Freeze raw, that way you can buy meat for a number of events at one time. When you cook you can pull, get the temp down quickly by putting bags of meat (flattened, not a big clump) in a cooler filled with ice water and then put in freezer when temp is below 40 deg. then you can freeze it. Home refrigerator can not get the hot food cold enough to freeze safely. Once you pull the frozen meat out of the freezer, thaw in refrigerator and when thawed you can put in pans, add apple juice and bring up to serving temp. in smoker. __________________ PorkQPine

05-16-2012, 08:53 AM	#2
teej On the road to being a farker Join Date: 02-29-12 Location: Chatsworth, GA	I generally don't like pulled pork after it's been frozen. For me, it's better to freeze the whole raw butt, thaw, cook, then pull and serve.

05-16-2012, 12:32 PM	#5
Bljack Is lookin for wood to cook with. Join Date: 04-23-11 Location: Lexington South Carolina	I typically freeze them raw in cryovac. One time I over cooked for a Nascar Race and froze them whole doubed wrapped in foil. When I reheated them later it was hard to tell them from the fresh cooked ones

05-16-2012, 09:02 PM	#7
HBMTN is Blowin Smoke! Join Date: 10-16-08 Location: Virginia	Freeze raw in cryovac is much better than cooking and freezing.

05-17-2012, 01:40 PM	#9
HBMTN is Blowin Smoke! Join Date: 10-16-08 Location: Virginia	SafeServ probably says that because you reduce the like of the food. For example if you cooked pork and on the 3rd day froze it, then thawed and mixed with fresh pork the safe life of the pork would be 4 days. If my memory serves me right the content of something prepare is only as good as the oldest ingredient. I think it is ok if you know the food will be eaten the same day but I agree it is a practice to try to avoid.