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storing smoked pork butt

post #1 of 7
Thread Starter 
I'm smoking two pork butts right now (about 13lb total) and I know I won't be able to eat all that before it goes bad. Any tips for storing/freezing pork?

I feel like I read that it's good to put into the vacuum sealer (which I have one of) with some apple cider and that keeps it moist like the day it was smoked. Or was it apple cider vinegar?? Either way, pointers would be appreciated!!
post #2 of 7

Vac-Pac as is, too much liquid will just get sucked into the sealer. You can add a Finishing Sauce or Apple Juice as needed when reheating. Portion most into multiple 5-6 ounce portions, 3 servings per pound or as needed. Then if you are serving extra people pull from the freezer accordingly. Lay the bags flat and freeze then stack so they take up very little space...JJ

post #3 of 7

Ditto.  I Vac PAc and freeze without adding liquid. When I heat it I may add a BBQ finish if that's what I'm eating.  ...or I may cook it in some taco seasonings for tacos or nachos, or some Asian seasonings and veggies in an egg roll, etc., ...it all depends on how I am going to use it whether I use a BBQ finish or not.

post #4 of 7
I vac pac in 1 pound portions. Perfect portions for the Hubby and me. Also date the bags with a sharpie......so I keep rotating the oldest bags.

Kat
post #5 of 7
I'll second (or third) what everyone else has said. Vac pack with no extra liquid. I've started using the leftovers for some interesting experiments. I've made carnitas and tamales using leftover pulled pork. So that's another reason (for me) to not add extra liquid.
post #6 of 7
I'll second (or third) what everyone else has said. Vac pack with no extra liquid. I've started using the leftovers for some interesting experiments. I've made carnitas and tamales using leftover pulled pork. So that's another reason (for me) to not add extra liquid.
post #7 of 7

Also, you can fill your bags (don't seal), lay flat in the freezer as Jimmy states, partially freeze then seal, usually a couple of hours should be good. This way you wont crush the pork. I reheat in boiling water (boil the water, turn off and drop the bag in) remove from bag and fluff up the pork with a fork and add to the pork if needed and it usually don't need it.

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