Frozen vs Fresh Pork Shoulder?

[Pearlygates59]

Hi all

What are pros and cons of freezing a pork shoulder for later defrost and smoking?

The only bone in shoulders I can get here (in the United Arab Emirates!) are frozen.

All advice welcome thanks!

 

[mike243]

No problems, I would hazard a guess that most of our meats has been frozen and then place out and thawed when its needed to fill the meat department shelfs. Its rare you see any type of meat as being fresh never frozen imo.

 

[mike243]

Oh and welcome to the site, they host pictures here so its easy, also ya got to have pictures when you have a cook or it didn't happen lol

 

[smokerjim]

Welcome to smf, as Mike said no problem. We usually buy meats on sale and freeze until ready for use.

 

[TuckersBarbeque]

Welcome to the site!
For my area in the US, the pro of freezing it allows me to time it with the weather. I wish I had some sort of covering.
With that said, there isn't much difference on formidable cuts like shoulders/briskets/Chuckies. Freezing more delicate meats like steaks and chicken breast can change the texture if not done right.

My opinion of course.

 

[Inscrutable]

Not a safety issue as long as done appropriately, but Freeze-thaw causes various aesthetic and structural changes ... becomes more noticeable in successive/multiple cycles. Color and water holding capacity probably the most apparent.
But we all do it and are accustomed to the resultant quality.

 

[Inscrutable]

And yes, it affects different meats/cuts to varying degrees.

 

[jcoleman66]

Welcome aboard!! Freeze pork butts all the time, especially when on sale. Have one in the smoker as we speak. Be sure to vacuum seal or at the least wrap butt good in something like press and seal then put in a 2 gallon ziploc to protect . Food saver now has expandable bags that should work in the standard sealers.

Yours maybe already in cryo-pac.

 

[Wurstmeister]

Welcome to the Forum from SC. Same here with freezing meats - buy primal/cryo-pac, cut as desired, vac bag, freeze. Don't forget to mark the containers identifying the meat, date prepared. Being overseas (UAE), you might also mark the meat country source in case of potential recalls .

 

[Hamdrew]

I like thawing in brine, in a cooler. Helps with fridge spice, too.

 

[JLeonard]

Welcome to the forum from Mississippi
Jim