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Pork belly burnt ends - a 3 pound guandry

RRPRRP Posts: 22,938
Today while shoe-horning in yet even more meat to my already stuffed upright freezer I had a frozen 3# from Costco from July come to the forefront! (D*mn near broke 5 toes!)

Why I even froze it as 3 pounds still baffles me, but that is another topic...

I never thaw any meat and then refreeze the thawed meat. 

No way will we eat 3#s so will egging, cutting and refreezing the 2 extra pounds work? I know I can trust a FoodSaver bag, but just the same... any  past eggperience replies would be appreciated!
L, M, S &  Mini
Re-gasketing America one yard at a time

Ron
Dunlap, IL

Comments

  • Hoster05Hoster05 Posts: 143
    We vac seal extra pulled pork all the time.  2 lbs per bag is enough for a single meal for us and lunch the next day.   
    Mankato, MN - LBGE
  • Ron, I think thawed then egged then frozen again then thawed pork belly burnt ends would be KICKBUTT!!!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • fishlessmanfishlessman Posts: 25,054
    i would even freeze smaller cooked pieces to chop up and add to things like rice.  i wouldnt have any problems thawing, cutting, and refreezing bacon without cooking, its a cured product
  • CtTOPGUNCtTOPGUN Posts: 551
     Cut it frozen...
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • RRPRRP Posts: 22,938
    CtTOPGUN said:
     Cut it frozen...
    Using what?
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • kl8tonkl8ton Posts: 2,641
    RRP said:
    CtTOPGUN said:
     Cut it frozen...
    Using what?
    Bandsaw for the win! 
    LBGE, MiniMax - 17, 22, and 36"Blackstone
    Grand Rapids MI
  • DoubleEggerDoubleEgger Posts: 15,614
    Seems like a lot of work to save seven bucks worth of meat. 
  • RRPRRP Posts: 22,938
    kl8ton said:
    RRP said:
    CtTOPGUN said:
     Cut it frozen...
    Using what?
    Bandsaw for the win! 
    Actually I do have 2 bandsaws so I could, but I just imagine the rubber tires on them will carry bacon grease for years! 
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • SmokeyPittSmokeyPitt Posts: 10,310
    Is the meat cooked or raw? Is it a 3 lb hunk of pork you want to make into pork belly burnt ends, or already cooked burnt ends? 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • RRPRRP Posts: 22,938
    Is the meat cooked or raw? Is it a 3 lb hunk of pork you want to make into pork belly burnt ends, or already cooked burnt ends? 
    currently it is raw and frozen.
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • saluki2007saluki2007 Posts: 4,653
    Why not smoke the whole 3#s?  When it comes time to cube and sauce save whatever portion you don't want and throw in the fridge to use for something else later in the week.
    Large and Small BGE
    Morton, IL

  • SmokeyPittSmokeyPitt Posts: 10,310
    RRP said:
    Is the meat cooked or raw? Is it a 3 lb hunk of pork you want to make into pork belly burnt ends, or already cooked burnt ends? 
    currently it is raw and frozen.
    I don't see any issue with this. I cook extra pulled pork all the time and freeze the cooked pork. I have done this with previously frozen butts with no issue. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Carolina QCarolina Q Posts: 14,116
    RRP said:
    No way will we eat 3#s so will egging, cutting and refreezing the 2 extra pounds work?
    That's all I ever do. Freezing cooked meat is not the same as re-freezing uncooked meat. I live alone and usually buy a 7-8 lb butt, freeze or not, and cook the whole thing. No way I'll eat that at one sitting! I pull it, eat what I want, portion out the rest, vac seal and freeze. Remember, you won't have 3 lbs after it's cooked. You'll lose about 40%, so less than 2 lbs. Eat half, refrigerate for 2-3 days and eat the rest.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • You could always send me a small amount, if that'll help you out
    You have my address   =)
    Lrg 2008
    Mini 2009
  • SGHSGH Posts: 26,455
    RRP said:
    CtTOPGUN said:
     Cut it frozen...
    Using what?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • RRPRRP Posts: 22,938
    SGH said:
    RRP said:
    CtTOPGUN said:
     Cut it frozen...
    Using what?

    COOL saw there, buddy!

    Now about that macho necklace at the bottom...I bet no dudes mess with you when you wear that to the bars on Friday nights! 
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
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