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Question on refreezing butt
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NoVA Bill
Posts: 3,005
My Costco butts come two in a package and I freeze them in original packaging - just easier. This week I need to do one butt for pulled pork but won't have enough time to cure the second butt for bbb due to vacation.
Question: what's your experience with refreezing uncooked butt? Good idea or bad?
(I could always do both butts for PP and feeze one for later use.)
Thanks,
Question: what's your experience with refreezing uncooked butt? Good idea or bad?
(I could always do both butts for PP and feeze one for later use.)
Thanks,
Comments
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I have always been told not refreeze meat so I dont. Cure one and smoke the other and then freeze it and you will be ok.
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That's what I've always been told too, although apparently the USDA thinks it's OK. I wouldn't take any chances with bacteria though.
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Thanks to both of you and Tim thanks for the URL - interesting...
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Don't refreeze. Cook both for PP and get more for your buckboard. For a $1 a pound it is just as easy. next time split them.
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Trudat!
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OR
Leave them in the freezer and pick up a single butt for this cook and use the others later.
GG -
That's really the answer :S
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Meat man said it's OK to refreeze meat depending how it was thawed. Thawed in fridge, OK to refreeze. Thawed on counter, do not refreeze.
Hit'em with a hammer to seperate. -
Had that idea, thanks for reinforcing it.
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Nuts! Stopped by Giant today to see if they carried pork butt - couldn't find any or anyone who worked in the meat dept. I would like to find a local source for Q'ing meats beside Costco.
Guess I'll finally have to break down and make the journey to DC's Eastern Market when I return from vac in Palm Desert. :unsure: -
I have a good friend in the Va Beach/Norfolk area that gets his butts at Food Lion. I know you are a good ways from there, but if you have Food Lion in your area might be worth a look.
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Hey Rod,
We have some Food Dogs that have been converted to Blooms - I'll take a look at the one in Purcellville and keep an eye out for other Food Dogs.
Thanks,
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