Fresh pork should be properly wrapped, quickly frozen, and stored at a temperature of -10° F or lower immediately after cutting. Proper wrapping is essential to maintain meat quality:
- use moisture and vapor-proof wrap such as heavily waxed or specially laminated freezer paper
- prepare convenient family-sized packages wrap meat tightly to eliminate as much air as possible
- use a proper wrapping procedure ([fig. 89]) label and date each package properly
Figure 89.—Wrapping procedures.
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 |