The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: peteinwilts on May 02, 2011, 11:21:30 pm
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Hi Guys
I heard of a chap that freezes his pork when he gets it back from the abatoir.
He then thaws it, makes sausages and they in turn get frozen again.
I thought refreezing pork was a major no-no?!? ???
Thanks
Pete
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Yep, me too ???
I know it's ok to defrost raw meat , cook it then refreeze it.
Sure we'll get to the bottom of this on here when all the piggie "Elders" log-in ;) ;D
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I'm the piggy ancient! I know it is done, it shouldnt be though, not for any meat. I think the exception is when fresh meat is frozen and then thawed for curing, I understand that is ok provided all the rules for hygiene and temperature are abided by. (Same as for cooked products). With sausages particularly as they are minced meat I would be very concerned.
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I was told on a sausage making course (Food Centre Wales - extremely above-board, fastidious, almost clinical place) that re-freezing after processing was fine. I was surprised, too, but the reason given was that it's okay because the meat will not have deteriorated in that time.
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Not pork but poultry, I've lost count of the number of times I've thawed frozen raw chicken or beef to make curry or chilli and then frozen it - still here.
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But is the meat cooked in the curry or chilli when you return it to the freezer?
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As long as the pork is thoroughly cooked it will be alright. It's the quality that deteriorates with two freezings.
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But is the meat cooked in the curry or chilli when you return it to the freezer?
Sorry, yes. Thawed, cooked, then re-frozen.