Frozen meats

Discussion in 'Curing' started by sniper7990, Feb 26, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Quick question

    Can you cure meat that has previously been frozen?

    I was specifically thinking about bone in venison leg
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes.

    I do it all the time.  

    My guess would be that most meat has been frozen at one time.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Pop said the same thing earlier on. Are you saying meat labeled fresh could have been frozen?
     
  4. sniper7990

    sniper7990 Meat Mopper

    That's good news because I can buy frozen venison

    My project for a venison prosciutto may well go ahead!!!!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup.

    I bought a " never frozen " pack of ribs that were partially frozen.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Son of a b.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Happened to me on a fresh turkey one time too.

    How would big plants keep fresh meats from going bad without freezing them at some point?
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Well...I assumed this just-in-time approach takes care of that. And a whole carcass (or half) could be held in cold storage for up to 2 weeks as far as I know.
     
  9. tigerregis

    tigerregis Meat Mopper

    If it wouldn't last, how do they age meat for 3/4 weeks?
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I was basically talking about after it is packaged and ready for the stores.

    Maybe its the stores that freeze it?

    Again this is all my opinion.

    The original question was answered about curing thawed meats.
     
  11. timberjet

    timberjet Master of the Pit

    I don't know on venison but I think the UDSA says it all has to be frozen for a period of time somewhere in the hanging or whatever to kill certain bugs. I have never made any cured meat that had not been frozen.
     
  12. barrelcooker

    barrelcooker Smoke Blower

    Even sitting on the shelf at the store the coolers that display food go thru freezing and thawing cycles.
     

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