|
|
Pork Tips
Freezer storage tips
for Pork
- For best freezer storage, temperature
should be 0 degrees Fahrenheit or below. Maximum temperature
should be 5 degrees Fahrenheit. Check temperature with
freezer thermometer or outdoor thermometer. If no
thermometer is available, use this rule of thumb; If freezer
can't keep ice cream brick-solid, temperature is above the
recommended level. Do not store food for more than one week
in a freezer where the temperature is above the recommended
level.
- Date food packages with an expiration
date according to maximum storage time recommended below.
Longer storage is not dangerous, but flavors and textures
begin to deteriorate.
- For packaging, use heavy-duty foil,
moisture- and vapor-proof plastic bags and wraps, freezer
wrap or freezer containers. When folded, foil may develop
pinholes, resulting in freezer burn.
- Pick up frozen commercial foods just
before going to the checkout counter. Purchase only foods
frozen solid. Place in home freezer as soon as possible.
Cook or thaw according to label instructions.
- Freeze home frozen foods in the
coldest part of freezer. Within 24 hours, freeze no more
than three pounds of food per cubic foot of freezer space or
one-tenth of freezer capacity. Don't try to freeze a quarter
of beef in your home freezer. Bring it home from the butcher
after it is frozen solid
Freezing
Slow freezing is undesirable as it makes for greater breakdown
of muscle cells and subsequent greater juice losses when meat is
thawed.
Freeze at temperatures as far below zero as possible.
Aging Pork
Never “Age” Pork.
Instead cut and wrap it within 24 to 48 hours
of slaughter.
Only good quality Beef and Lamb should be
“Aged” before cutting.
|
|
|
|
