Freezing PB

Former Member

Whilst shopping this year for Easter ham, I picked up nice 9# Smithfield PB on sale and put in freezer. Smoked this w/e for company. It disappeared nicely with buns, NC sauce and slaw.

The bit of bother was that the meat had distinct grey/dark tint just where it contacted blade bone. Only had to trim 1/16" to remove. Is this related to freezing bone-in pork? Never had this happen with fresh. What it was? Thx, Mark

5/10/107:07 PM

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tomMember

Maybe,and some folks speculate it some on chicken pieces.

Smithfield is also prone to pump their pork with about 12% salt water,which concerns me more.

I prefer cooking fresh pork,but will also buy a case on sale,when I know a cook is coming.

I may have seen it,but never really paid any attention.

5/11/1011:18 AM

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Former Member

quote:
Originally posted by Tom: I may have seen it,but never really paid any attention.

I know what you are saying... this was pretty noticable

I've seen the Smithfields PB with the solution added lables. I avoid these myself. These were labled natural - no solution, not sure if the lable tells complete story. I do plan to stick with fresh. Thx

5/12/1010:33 AM

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tomMember

It should be labeled,at least on the packing case and I go by that-when they have them.

5/14/1011:19 AM

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