Refreezing pulled pork

Brian in Maine · 05-02-2009, 07:37 AM

I brought pulled pork into the office yesterday for lunch. You never know how many people will be there at any given time, so I try to have enough to offer a sandwich to others that were not invited. I have about 2 #s left over, and want to know if any of you have ever revacumed, and refrozen pulled pork. TIA

smoke-n-my-i's · 05-02-2009, 08:07 AM

Yes, did it for a lunch last Sunday. Cooked it the Saturday before, pulled it, bagged it, froze it, and the put it in the fridge on Thursday to warm up on Sunday. Not a problem. I only used the zip style bags for that short time, otherwise, it would be vacuum sealed. It will keep great if vacuum sealed if you can leave it alone that long....

sampson · 05-02-2009, 09:11 AM

Naw, my rule is to only freeze once. No scientific reasoning here just my gut... Besides two pounds sounds like just enough to whip up a batch of Kerri's beans. Which I can tell you are perfect for a Saturday night NASCAR race!

StrikeEagle · 05-02-2009, 11:52 AM

I have two responses to this.

First, the ServSafe version. You've taken the food in and out of 'the temperature danger zone' at least three times to this point. (prepping, cooking, reheating) I'm also willing to bet that this food has spent more than it's fair share of time sitting between 40' and 140', so your total time in the danger zone is more than likely also approaching what is considered safe food handling. General safe food handling practice dictates that you never re-freeze or re-refrigerate leftovers. By the book, once you re-heat food, you need to either eat it, or trash it.

Now for the second reply. I would not re-freeze the meat, but would find quick use for it over the next day or two. This use would be FOR PERSONAL USE ONLY at home. If I could not consume the meat by Monday, I personally would dump it.

It is FAR easier to cook up some fresh pork, than potentially to suffer the ravages of food poisoning. Or, worse yet, suffer the 'image' of giving food poisoning to someone else.

71-South · 05-02-2009, 11:53 AM

I've often wondered the same thing. My gut, too, tells me that freezing them once is enough. I'd like to hear if that's wrong, though.

smoke-n-my-i's · 05-02-2009, 11:56 AM

I missed the REfreeze in the first time through....

I don't refreeze either... sorry for the confusion there... from what I read, it is not a good idea to... just make a few sammies, or beans and enjoy....

Brian in Maine · 05-02-2009, 01:09 PM

So does simmering it in beans extend the life of the meat?

qman · 05-02-2009, 01:15 PM

Quote:

Originally Posted by Brian in Maine

So does simmering it in beans extend the life of the meat?

In a word, Yes.

About refreezing. I I was planning on using the leftover pulled pork for my personal[family] use, and was comfortable about how it had been handled so far, I would re-freeze in a heartbeat.
That is just me, though. YMMV

Bacon · 05-02-2009, 06:08 PM

The only thing I refreeze is Ice.

Other than that no. Use it immediately or toss it.

05-02-2009, 07:37 AM	#1
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	Refreezing pulled pork I brought pulled pork into the office yesterday for lunch. You never know how many people will be there at any given time, so I try to have enough to offer a sandwich to others that were not invited. I have about 2 #s left over, and want to know if any of you have ever revacumed, and refrozen pulled pork. TIA __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

05-02-2009, 08:07 AM	#2
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Hillsborough, NC Downloads: 0 Uploads: 0	Yes, did it for a lunch last Sunday. Cooked it the Saturday before, pulled it, bagged it, froze it, and the put it in the fridge on Thursday to warm up on Sunday. Not a problem. I only used the zip style bags for that short time, otherwise, it would be vacuum sealed. It will keep great if vacuum sealed if you can leave it alone that long.... __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain

05-02-2009, 09:11 AM	#3
sampson is one Smokin' Farker Join Date: 10-28-07 Location: North Logan, UT Downloads: 0 Uploads: 0	Naw, my rule is to only freeze once. No scientific reasoning here just my gut... Besides two pounds sounds like just enough to whip up a batch of Kerri's beans. Which I can tell you are perfect for a Saturday night NASCAR race! __________________ [FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]

05-02-2009, 11:52 AM	#4
StrikeEagle Knows what a fatty is. Join Date: 05-31-05 Location: Northern California Downloads: 0 Uploads: 0	I have two responses to this. First, the ServSafe version. You've taken the food in and out of 'the temperature danger zone' at least three times to this point. (prepping, cooking, reheating) I'm also willing to bet that this food has spent more than it's fair share of time sitting between 40' and 140', so your total time in the danger zone is more than likely also approaching what is considered safe food handling. General safe food handling practice dictates that you never re-freeze or re-refrigerate leftovers. By the book, once you re-heat food, you need to either eat it, or trash it. Now for the second reply. I would not re-freeze the meat, but would find quick use for it over the next day or two. This use would be FOR PERSONAL USE ONLY at home. If I could not consume the meat by Monday, I personally would dump it. It is FAR easier to cook up some fresh pork, than potentially to suffer the ravages of food poisoning. Or, worse yet, suffer the 'image' of giving food poisoning to someone else. __________________ Jamie "The StrikeEagle" When You Care Enough to Send the Best Last edited by StrikeEagle; 05-02-2009 at 12:41 PM..

05-02-2009, 11:53 AM	#5
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	I've often wondered the same thing. My gut, too, tells me that freezing them once is enough. I'd like to hear if that's wrong, though. __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

05-02-2009, 11:56 AM	#6
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Hillsborough, NC Downloads: 0 Uploads: 0	I missed the REfreeze in the first time through.... I don't refreeze either... sorry for the confusion there... from what I read, it is not a good idea to... just make a few sammies, or beans and enjoy.... __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain

05-02-2009, 01:09 PM	#7
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	So does simmering it in beans extend the life of the meat? __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

05-02-2009, 06:08 PM	#9
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas Downloads: 0 Uploads: 0	The only thing I refreeze is Ice. Other than that no. Use it immediately or toss it. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

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