freezing meats...

Big Sexy · 04-09-2011, 11:54 AM

Will it affect the quality of your end product if I put my meats in a deep freezer, thaw it, and then smoke it?

Or is it better to buy the meat when you need to use it, and never freeze it?

(this question is in reference to pork butts, chicken, and baby-backs).

Thanks in advance.

LMAJ · 04-09-2011, 12:30 PM

I have done it both ways and have had good results. There is something very satisfying in getting meat at a great price and stocking the freezer. We just did that with CAB chuck roasts - I have 6 sitting in my freezer right now. They were a great price and I couldn't pass them up.

ricksegers · 04-09-2011, 12:49 PM

I don't mind freezing pork and beef but I do not freeze chickens if I can help it. The blood in the bone turns the bone dark when frozen and the cooked and it is just not appetizing to me to bite into chicken and see a black bone. Frying, smoking or grilling I use fresh chicken if I can.

Gore · 04-09-2011, 12:49 PM

Freezing physically changes the meat and breaks it down. How much of a noticeable difference there is depends on how you are cooking, what you are cooking and you. Some people can not tell the difference or do not mind. Whether this compensates for the bulk-purchase discount is up to you.

caseydog · 04-09-2011, 01:37 PM

I buy meats a on sale and freeze them all the time. I put a butt in the freezer yesterday, in the cryovac package it came in. It will be just fine when I thaw it and smoke it -- even if it is six months from now.

The trick to freezing is to remove air from whatever you freeze it in. I have a Foodsaver I use to vacuum-seal meats before they go to the freezer. No air, no freezer burn.

The only chicken I freeze is boneless, skinless chicken breasts. I seal them individually in pint Foodsaver bags so I can pull one out for a quick dinner whenever I want one. If I plan to grill regular chicken parts, I buy them fresh.

I buy family packs of steaks, and put them in individual Foodsaver bags, too. If I am hungry for a good steak, I just pull one out of the freezer, stick the bag in a pot of room temperature water, and I have a thawed steak in about 20 minutes.

Properly frozen in a vacuum sealed bag, I can't tell any difference from a fresh butt, steak or chicken breast.

CD

Big Sexy · 04-09-2011, 02:20 PM

Good info!

Thanks everyone.

04-09-2011, 11:54 AM	#1
Big Sexy On the road to being a farker Join Date: 08-07-09 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	freezing meats... Will it affect the quality of your end product if I put my meats in a deep freezer, thaw it, and then smoke it? Or is it better to buy the meat when you need to use it, and never freeze it? (this question is in reference to pork butts, chicken, and baby-backs). Thanks in advance.

04-09-2011, 12:30 PM	#2
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	I have done it both ways and have had good results. There is something very satisfying in getting meat at a great price and stocking the freezer. We just did that with CAB chuck roasts - I have 6 sitting in my freezer right now. They were a great price and I couldn't pass them up. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

04-09-2011, 12:49 PM	#3
ricksegers Full Fledged Farker Join Date: 08-11-03 Location: Island off the GA Coast Downloads: 0 Uploads: 0	I don't mind freezing pork and beef but I do not freeze chickens if I can help it. The blood in the bone turns the bone dark when frozen and the cooked and it is just not appetizing to me to bite into chicken and see a black bone. Frying, smoking or grilling I use fresh chicken if I can. __________________ Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge

04-09-2011, 12:49 PM	#4
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Freezing physically changes the meat and breaks it down. How much of a noticeable difference there is depends on how you are cooking, what you are cooking and you. Some people can not tell the difference or do not mind. Whether this compensates for the bulk-purchase discount is up to you. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

04-09-2011, 01:37 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I buy meats a on sale and freeze them all the time. I put a butt in the freezer yesterday, in the cryovac package it came in. It will be just fine when I thaw it and smoke it -- even if it is six months from now. The trick to freezing is to remove air from whatever you freeze it in. I have a Foodsaver I use to vacuum-seal meats before they go to the freezer. No air, no freezer burn. The only chicken I freeze is boneless, skinless chicken breasts. I seal them individually in pint Foodsaver bags so I can pull one out for a quick dinner whenever I want one. If I plan to grill regular chicken parts, I buy them fresh. I buy family packs of steaks, and put them in individual Foodsaver bags, too. If I am hungry for a good steak, I just pull one out of the freezer, stick the bag in a pot of room temperature water, and I have a thawed steak in about 20 minutes. Properly frozen in a vacuum sealed bag, I can't tell any difference from a fresh butt, steak or chicken breast. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

04-09-2011, 02:20 PM	#6
Big Sexy On the road to being a farker Join Date: 08-07-09 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	Good info! Thanks everyone.

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