smoking for the freezer

mmorris

Newbie

Original poster

Aug 3, 2013

1

10

• Aug 3, 2013

• #1

I have several large pork loins that I'm going to rub with butter and seasoning salt and smoke to 140 degrees IT.

My question is: I'm freezing  the smoked meat and portioning it into meal sized parcels for eating at a later time. Is there any difference in how it is smoked, ie to a different IT and then heat it to 140 later?

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 3, 2013

• #2

Loins and steaks I hold back a little.....Butt and brisket. I cook all the way....Yard birds all the way.

Happy smoken.

David

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Aug 4, 2013

• #3

If you take to at least 140 you should be good. Vacuum pack and freeze. Re heat by placing packet in simmering water till heated through. Enjoy. Mike

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 4, 2013

• #4

mmorris said:

I have several large pork loins that I'm going to rub with butter and seasoning salt and smoke to 140 degrees IT.

My question is: I'm freezing  the smoked meat and portioning it into meal sized parcels for eating at a later time. Is there any difference in how it is smoked, ie to a different IT and then heat it to 140 later?

Click to expand...

If you smoke it to IT of 140° and freeze..............then heat to 140 later........you have cooked it twice.....you can cook in a microwave.......you can heat in a microwave..........don't cook it twice.......I cold smoke

cured chops 13.JPG

• themule69
• Jan 27, 2013

cured chops 11.JPG

• themule69
• Jan 27, 2013

Then freeze....... I slice before I smoke..........then it is raw smoked meat........then cook to temp.

Happy smoken

David