For some time I've been marinating, smoking and thin slicing pork loins and beef eye of round for sandwich meat. I use a vacuum tumbler with teriyaki sauce and apple juice for pork and teriyaki and beer for beef (also works great on chicken legs). The results have always been exceptional. I recently went to a reunion and wanted to take a bunch with me, so I did a huge batch then vac-u-sealed and froze about 3/4 of it. I froze it so it'd keep safer in the cooler for the long drive.
After thawing and digging in, I as disappointed. Almost all of the teriyaki flame had disappeared! Same for some chicken legs I took. They were good and everybody loved the stuff, but it wasn't that it was before I froze it.
When I got home there was still a couple piece of pork loft that I hadn't frozen and it still has a nice teriyaki flavor.
Has anyone else experianced this? Is there a way to prevent it? Is this common with most flavorings?
After thawing and digging in, I as disappointed. Almost all of the teriyaki flame had disappeared! Same for some chicken legs I took. They were good and everybody loved the stuff, but it wasn't that it was before I froze it.
When I got home there was still a couple piece of pork loft that I hadn't frozen and it still has a nice teriyaki flavor.
Has anyone else experianced this? Is there a way to prevent it? Is this common with most flavorings?
