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Started By
Message
Freezing a smoked pork loin.
Posted on 4/8/19 at 9:20 am
Posted on 4/8/19 at 9:20 am
I have about half of a loin left over and have some slices for a few days. Is it ok to freeze? I have never had left over smoked meat before, so I have no idea if it ruins it or not.
If you can would you slice it or keep it whole to freeze?
If you can would you slice it or keep it whole to freeze?
4
Posted on 4/8/19 at 9:23 am to Athis
Leave it whole. It will freeze fine. When you go to reheat it you can do so in the crockpot with a little water/stock and taco seasoning and have some killer shredded pork tacos.
Posted on 4/8/19 at 9:38 am to Athis
I had put leftover smoked butt in the freezer and actually took it out this weekend to use with white beans. No issues.
Posted on 4/8/19 at 9:41 am to Athis
Absolutely. Keep whole.
If you can vacuum seal, do that.
If you can, reheat it sous vide. It's the only way I reheat my smoked brisket or smoked pork shoulder. Keeps it from drying out.
ETA: Whoever downvoted, I would like to know your method of reheating smoked meats because I have yet to find a better way.
If you can vacuum seal, do that.
If you can, reheat it sous vide. It's the only way I reheat my smoked brisket or smoked pork shoulder. Keeps it from drying out.
ETA: Whoever downvoted, I would like to know your method of reheating smoked meats because I have yet to find a better way.
This post was edited on 4/8/19 at 10:14 am
Posted on 4/8/19 at 10:01 am to Athis
You can wrap it in foil and reheat slow and low in tge oven and it tastes just like fresh.
Posted on 4/8/19 at 10:29 am to SmokedBrisket2018
quote:
Absolutely. Keep whole.
If you can vacuum seal, do that.
If you can, reheat it sous vide.
All of this.
Posted on 4/8/19 at 10:36 am to LSUBoo
quote:
All of this.
What is your method?
Posted on 4/8/19 at 1:21 pm to SmokedBrisket2018
quote:
What is your method?
He's agreeing with you.
Posted on 4/8/19 at 1:29 pm to KosmoCramer
quote:
He's agreeing with you
Ah. For some reason I was taking it as it was all wrong.
Posted on 4/8/19 at 1:38 pm to SmokedBrisket2018
This is probably the best way but the key part is vacuuming sealing.
If the meat is vacuumed sealed you don't need a sous vide machine, a pot of hot water works just fine.
If the meat is vacuumed sealed you don't need a sous vide machine, a pot of hot water works just fine.
Posted on 4/8/19 at 1:46 pm to NOLALGD
quote:
If the meat is vacuumed sealed you don't need a sous vide machine, a pot of hot water works just fine.
Correct. I have done that at my camp. Works perfect.
Posted on 4/8/19 at 1:49 pm to SmokedBrisket2018
quote:
What is your method?
Exactly that.
Vacuum sealing and reheating sous vide isn't the only way to do it, but it's the best way.
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