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smoking for the freezer

post #1 of 4
Thread Starter 

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?

post #2 of 4

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

Happy smoken.

David

post #3 of 4
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
post #4 of 4
Quote:
Originally Posted by mmorris View Post

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?

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

 

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

Happy smoken

David

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