Char Siu vac seal

SmokyMose

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Aug 13, 2015

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Indianapolis, Indiana

• Jul 2, 2017

• #1

I have a little over 6# of Pork shoulder that will have been soaking 48 hours by tomorrow afternoon. Since the Mrs and I can't eat that much I plan to seal and freeze.
My question is; can I vac seal it uncooked to thaw and cook later or should I cook then freeze? I would prefer sealing it uncooked but I don't know how freezing will affect the marinade. This is my first Char Siu.
Any thoughts will be appreciated!

Dan

 

b-one

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Aug 31, 2014

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Michigan

• Jul 2, 2017

• #2

I think it may over marinade the meat,worse thing I could think the marinade may separate. Which shouldn't matter.

 

Last edited: Jul 2, 2017

Bearcarver

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Macungie, PA

• Jul 2, 2017

• #3

If it was me, since I know you have an SV, I would finish the whole batch.

Then Vac Seal it in Portions that you & the Mrs can eat per meal.

Then SV it back to just under the original finish temp, one meal at a time.

This tells how to Reheat almost anything (Recommended Times):

https://www.chefsteps.com/activitie...and-stress-free-way-to-reheat-almost-anything

Bear

 

SmokyMose

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Indianapolis, Indiana

• Jul 2, 2017

• #4

Thanks, guys!
I may do one package uncooked just to see what happens and cook the rest before sealing.

Dan