Pork belly longevity

Discussion in 'Bacon' started by kevin13, Jul 19, 2014.

  1. kevin13

    kevin13 Meat Mopper SMF Premier Member

    So back in January I purchased 2 9lb pork bellies from a butcher that I visit about one/twice a year due to distance from me. When I got home, I wrapped them in freezer paper and threw them in the deep freezer. Well life got in the way, I forgot about them, and then upon defrosting the freezer, I found them :hit:

    Anyway, I slightly unwrapped one and there's ice on it. Not totally covered, some areas are thin while others are thick. I'm definitely thinking possible freezer burn.

    Do you think it's safe to cure and cold smoke or should I just trash them and not waste the time due to possible off taste?

    Any comments on my stupidity are welcome :)
     
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Kevin,

         About the only way I know to be certain is to go ahead and defrost them and check their appearance. If they still look OK, then put them into the cure and check them at the end of the cure time. If they still look OK, then it's off to the smoker.  Good luck!

    Bill
     
  3. kevin13

    kevin13 Meat Mopper SMF Premier Member

    Thank Bill, kind of what I figured. Can you give some guidence on what I should be looking for in terms of OK? I'd imagine any toughness, grey colored meat, etc.?
     
  4. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Look for smell smell smell. And then smell again. Also discoloration (greyish). Good luck.
     
  5. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Yep, give it the Deep Whiff Test. If it smells wrong, don't eat it..
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    It should be OK because it was frozen. You may have areas of freezer burn, but those will be dried out. You could cut those out before or after snoking. 
    There is a slight chance that the "burned" areas may resecutate some while curing.  If they don't smell bad, go for it.
     

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