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Freezing meat

post #1 of 17
Thread Starter 

I was going to load the smoker up with a couple of butts for pulled pork. Has anyone ever done this and frozen it for later? Is it possible to reheat it without drying it out or losing flavor?

post #2 of 17

I do it all the time. I smoke it, rest it and put in FoodSaver bags and seal them. I can then reheat the meat in the bag and hot water retaining all the moisture in the meat

post #3 of 17

We also do it all the time.  I vac seal them and then ue steam to reheat.  Works perfect

post #4 of 17

I don't have a vac sealer, so what I normally use is zip-loc bags. It works like a charm.

post #5 of 17
Quote:
Originally Posted by Scarbelly View Post

I do it all the time. I smoke it, rest it and put in FoodSaver bags and seal them. I can then reheat the meat in the bag and hot water retaining all the moisture in the meat


This be the best way to do it!
 

post #6 of 17

I just recenlty smoked my first butt and put the leftovers in several zip lock bags. What is the recommended recommended reheating method for frozen pork in ziplocks? Thanks!

post #7 of 17

I vacuum pack the leftovers too, but if we're only going to make 2 or 3 sammies at a time, I just nuke enough up in a small bowl.

 

 

Bear

post #8 of 17

Whenever I see a great price on pork or chuck roast, I get a few and smoke them just to put into the freezer, 1-1/2 to 2 lb per bag.  They make great on-hand gifts, along with one of the garlic heads I stick in with every smoke.    As long as you provide some moisture - broth, SoFlaQuer's sauce, their own, whatever, it hasn't mattered much how I reheated them. I usually just do it on the stove in a covered pan, that lets me control the moisture well. If I were reheating a large amount I'd probably steam in the oven like pastrami.

post #9 of 17

Just ate left over frozen pulled pork for dinner on Monday night... mmmmmmmmm still yummy!

post #10 of 17

As the rest of the guys said I also do this all the time. My brother is actually coming this weekend and we are going to do a bunch and freeze it. The last batch we did was memorial day and that was 80+ lbs and he finally ran out so its time for more. We just add a finishing sauce to the meat and some of the drippings and then right into the vacuum seal bags and just reheat the bag and all in boiling water. It makes for a great supper when you are short on time and you want some good Q.

post #11 of 17
Quote:
Originally Posted by rbranstner View Post

As the rest of the guys said I also do this all the time. My brother is actually coming this weekend and we are going to do a bunch and freeze it. The last batch we did was memorial day and that was 80+ lbs and he finally ran out so its time for more. We just add a finishing sauce to the meat and some of the drippings and then right into the vacuum seal bags and just reheat the bag and all in boiling water. It makes for a great supper when you are short on time and you want some good Q.

Your brother's coming!

 

Watch that ankle this time, before he gets there !!!!!

 

 

Bear
 

post #12 of 17

Crock pot makes a good re-heating vessel, if you can't do the boil in bag thing.  Put it in there on low with some sauce, or drippings, or whatever your liquid of choice is and let it slowly come up to temp.  It  comes back to life beautifully.

post #13 of 17
Quote:
Originally Posted by Bearcarver View Post



Quote:
Originally Posted by rbranstner View Post

As the rest of the guys said I also do this all the time. My brother is actually coming this weekend and we are going to do a bunch and freeze it. The last batch we did was memorial day and that was 80+ lbs and he finally ran out so its time for more. We just add a finishing sauce to the meat and some of the drippings and then right into the vacuum seal bags and just reheat the bag and all in boiling water. It makes for a great supper when you are short on time and you want some good Q.

Your brother's coming!

 

Watch that ankle this time, before he gets there !!!!!

 

 

Bear
 


HaH yea I've been watching it since I hurt it in May. I actually just made an appointment this morning to see a specialist because the darn thing still isn't healed.

post #14 of 17

I would also add that you should pull it before you freeze it.

post #15 of 17

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I'm with most of the folks here. Food Saver sytem and then this is where I differ with most. I use a pasta/steamer pot to re-heat the meat. Now to me it keeps the smkey flavor and doesn't let the meat dryout.

post #16 of 17

After I get my butt pulled I lett it sit at room temp to cool down.  Then I stir it up to incorporate all the juices into the meat and chill in the refer to firm it up.  I then pack it in vac/pac freezer bags in 1 or 2 lb portions; put it in the freezer for a short while to solidify the juices, then vacuum seal and mark with the date.  When you're ready to use it place the unopened bag in hot water (around 180 F, not boiling), after thawing, for 20 to 30 minutes.  Slice the bag open and enjoyjuicy pulled pork even during a raging blizzard.

post #17 of 17

You can reheat in foodsaver bags a number of ways. I just put the bag in the microwave for a minute or two.

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