FREEZING AND FROZEN STORAGE
Frozen pork, particularly cured or seasoned pork, will not retain its quality as long as beef or lamb. Pork should be frozen as soon after cutting as possible before any spoilage or rancidity can occur. Usually the hams, bacon, and shoulders are cured and do not require freezing. There should be ample freezer space available for fresh cuts. When using the home freezer be sure to:
- clean and defrost freezer
- freeze meat at -10° F or lower temperature
- freeze only the amount that will freeze in 24 hours
- allow ample air circulation by not over-packing the freezer
- maintain the freezer at a temperature of 0° F or less for storage
Recommended freezer storage times for pork as published in G-160, “Pork in Family Meals,” (see [page 64]) are as follows:
| chops | 3–4 months |
| roasts | 4–8 months |
| fresh sausage | 1–2 months |
| variety meats | 1 month or less |
| cured hams | 1–2 months |
When thawing frozen pork (or any meat), it is best to thaw it in the original package in the refrigerator. Allow approximately 3 hours per pound for small roasts and chops. Meat should not be thawed at room temperature because of increased chances of food spoilage. If thawed properly at refrigerator temperatures, the meat can be refrozen with minimal loss of quality which results from drip, etc. Meat cooked from the frozen state is similar in palatability to thawed meat but requires up to one-third more cooking time.