J
joeysmac
Guest
Good afternoon all. I was searching the forum to research opinions on smoking frozen vs. "fresh" meats, and whether or not anyone could taste the difference. I could not find many recent posts so I thought I would revisit it.
Assuming no freezer burn, safe handling of meats, and normal cryo-sealed slow freezing techniques, has anyone ever tested the theory that freezing meat makes no difference to the taste and texture once cooked/smoked? Thanks for you input everyone! This isn't for competition's sake either, just for smoking around the house.
(Also let "fresh" mean you bought the meat in a non-frozen form and you assume that it had not been previously frozen)
Assuming no freezer burn, safe handling of meats, and normal cryo-sealed slow freezing techniques, has anyone ever tested the theory that freezing meat makes no difference to the taste and texture once cooked/smoked? Thanks for you input everyone! This isn't for competition's sake either, just for smoking around the house.
(Also let "fresh" mean you bought the meat in a non-frozen form and you assume that it had not been previously frozen)