frozen smoked meat

[mvincent42]

So I have noticed when you smoke meat and freeze it, it really intensifies the smokiness. Has anyone else noticed this? I have a friend that used a small piece of smoked pork in his green chili and it really made the smoke flavor permeate the whole batch of chili. Best green I've ever eaten. Is this normal?

 

[pops6927]

Yes, it is possible that it will do , that the meat cells release moisture and likewise release the smoke flavor, because the cell wall was broken because of the freezing likewise giving you more flavor. 

 

[burleyque]

Thanks for the explanation, Pops. I know I smoked a turkey in advance of a party once years ago and froze it for a couple of weeks. Everybody said it was the best turkey they ever ate (and me too), but I've never felt I duplicated it. Never dawned on me that the freezing could be the reason!

Just like some foods (like chili) are better the next day, maybe some smoked foods are better after they're frozen.

Looks like I got some spearamintin to do.

Tis the season for some freezin!

 

[mvincent42]

I was also talking to a friend of mine tonight and he recently pulled some pig they had roasted in the backyard out of the freezer after a year. He was planning on dousing it in bbq sauce and taking it in sandwiches for lunches this week and couldn't bring himself to sauce it the flavor was so amazing! Im wondering if it is like the chili analogy or letting cheese rest for 2 weeks or whatever before you eat it. I wouldn't do it with everything but a good idea for when you have that roast just sitting in your fridge and you don't know what to do with it (not that that ever happens).

I have a baby shower/chili cookoff to go to feb 9. I am thinking about smoking a brisket this week and freezing it to see if it works out. I will add fresh made italian sausage and some of my homemade bacon (which I have frozen, thawed and sliced and it is wonderful) along with some pig skin I have smoked and frozen (came from the bacon) and fresh roasted chills, tomatoes, onions, and garlic. We will see how it all comes together. I like the idea of using fresh and frozen for different depths of flavor.

Also I just realized that this thread is titled "frozen smoed meat." Apparently I have problems with the letter k.

 

[jarjarchef]

It does make since.... I know the freezing and thawing proceeds does cause the natural waters to crystallize and when it thaws it changes the texture and quality of the meat. Different types and cuts of meats will change differently and can hold up to this process multiple times. If you want to see one that deffinately does not hold up. Take a few of the precooked frozen shrimp, thaw them, refreeze them and then thaw them. Look at the texture, color and even the taste, they have all gotten mushy, pale and taste like water. I would be careful of what I use this process with and only freeze once. I would try to get never frozen meat to work with as well. Also the more sturdy the meat is, the better results. Seafood is very delicate and most cuts beef are pretty sturdy, also keep the cuts as whole as possible.

Just my $.02.......

 

[smoking b]

Also I just realized that this thread is titled "frozen smoed meat." Apparently I have problems with the letter k.

Interesting thread - I am going to play around with this a little bit myself.

You can edit your thread title & fix the spelling error...

 

[mvincent42]

Good thoughts jarjar. When I have frozen meat after smoking it has been pork loin frozen in 1 lb(ish) hunks. The pig roast leftovers were basically pulled off the pig. I have some leftover wings in my freezer right now. When I eat them I will pass on info on how they held.

Also thanks smokinb for the heads up on the thread name. Sometimes my thumbs don't play nicely with my phone keyboard.