cooking pork 6 hours at a time.

Discussion in 'Pork' started by dwayner79, Jul 29, 2013.

  1. dwayner79

    dwayner79 Fire Starter

    So I have heard that some restaurants will cook for 6 hours, then freeze.  Then rethaw and cook another 6 (or until up to temp) and serve.  Anyone ever try this?  Is it sacrilege to even bring it up? 

    Let me know what you think. 
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Sounds like a good way to get sick. Much better to cook it all the way, then fridge or freeze it to be re-heated later. Pulled pork works really well for that.
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    EWWWWW!  Not for me.

  4. noxcuse

    noxcuse Newbie

    I didn't think that was legal. Pretty sure meat has to be cooked up to USDA recommended temps before freezing.

    Sent from my Droid Razr Maxx
  5. Yeah, meat should never be par-cooked and then frozen. Always cook thoroughly and then freeze.

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