Best way to defrost pork

nakom

Fire Starter

Original poster

Oct 7, 2010

65

10

Fayetteville TN

• Sep 13, 2012

• #1

I have 2 skinned hog legs, i need to defrost to make hams.  They are near 40lbs each.  What is the best/safest way to do this?

Thanks

Nick

 

bigfish98

Smoking Fanatic

Oct 13, 2011

394

12

Bismarck, ND

• Sep 13, 2012

• #2

In the fridge.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

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Southern Tier of New York State

• Sep 13, 2012

• #3

Defrosting in the fridge is the only recommended safe way, unless you're going to cook the meat right after defrosting.


~Martin

 

nakom

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Thread starter

Oct 7, 2010

65

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Fayetteville TN

• Sep 13, 2012

• #4

Thanks that is what i was thinking but it will take a week to defrost them, i am guessing.

 

roller

Smoking Guru

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Mar 10, 2010

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N.E. Louisiana

• Sep 13, 2012

• #5

Yep in the frig....

 

rdknb

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Chester (Kent Island), Md

• Sep 13, 2012

• #6

Agreed Frig...

 

jarjarchef

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Sep 30, 2010

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Central Florida

• Sep 13, 2012

• #7

Unfortunately the fridge is the best practice.

There a couple other ways, but only safe for smaller pieces of product.

 

dad of four

Smoke Blower

Jul 11, 2012

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12

Dayton, OH

• Sep 14, 2012

• #8

I like to keep my fridge cold at 33-34 degrees, if yours is extra cold, it will take extra long to defrost

 

pit 4 brains

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Dec 16, 2009

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Summerville, SC

• Sep 14, 2012

• #9

Nakom said:

Thanks that is what i was thinking but it will take a week to defrost them, i am guessing.

Click to expand...

To the bone, I'll bet more than a week if I compare it to a gallon of frozen milk. 

Are these hind legs? I assume they are since you want to make hams. 

Now that you have my attention, how do you plan on making hams out of these? This is one curing process I haven't considered doing because of my location and lack of a controlled environment..

 

venture

Smoking Guru

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Aug 1, 2008

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Central California

• Sep 15, 2012

• #10

I won't say I don't cheat on really small cuts carefully watched.

For something like that, I would definitely do the fridge.

Good luck and good smoking.

 

nakom

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Original poster

Thread starter

Oct 7, 2010

65

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Fayetteville TN

• Sep 17, 2012

• #11

yes these are hind legs, I raised a couple hogs and I did not have room to do all 4 at once because of the size.  I used http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham  Pops6927 method and they turned out great.  The first 2 I did had never been frozen but I didnt have a choice at the time.

Nick

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Sep 17, 2012

• #12

You got the answer! Let us know how the ham making goes.