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Non-Cattle Specific Topics
Recipes & Cooking
Another hog slaughter question
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<blockquote data-quote="Jogeephus" data-source="post: 1034659" data-attributes="member: 4362"><p>That's right. Every day meat isn't frozen is one less day of shelf life. Same thing happens with refreezing meat. Those hours left thawed are counting against you.</p><p></p><p>I'd just let the processor quick freeze everything then you can thaw out the meats as you need them to use and fully thaw the meat before you begin curing.</p><p></p><p>Edit - exception to this is ham. If you are going to cure a whole ham leg don't freeze it because thawing it can be a problem and you might start curing it before its fully thawed and this is problematic.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1034659, member: 4362"] That's right. Every day meat isn't frozen is one less day of shelf life. Same thing happens with refreezing meat. Those hours left thawed are counting against you. I'd just let the processor quick freeze everything then you can thaw out the meats as you need them to use and fully thaw the meat before you begin curing. Edit - exception to this is ham. If you are going to cure a whole ham leg don't freeze it because thawing it can be a problem and you might start curing it before its fully thawed and this is problematic. [/QUOTE]
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Another hog slaughter question
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