That's not a pun, I defrosted some chops to grill later and I can literally squeeze water out of them. Is this normal?
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Wring out your pork!
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Hmmm - where do I buy a fast freezer?
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RonB place meat in a vacuum bag, dunk in a salted ice bath to get core below 32 ASAP, then wrap in foil and place in freezer. By 25.5 F meat should be frozen. Quicker you get there the better.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Froze half a pork loin, then cut in two and smoked. And damn was it moist... like soggy. Poor freeze of a big thing, or injected by the producer. Or both.
Still tasty.
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