Tip for Curing Pork?

[ShooterRick]

I ran across this while looking at sausage web sites. Paraphrased: ( you should not attempt to cure pork that has been frozen regardless of how it is thawed as there is only a 50-50 chance it will take the cure)

I have never had this happen to me as I have always used fresh pork for curing but thought I would throw it out for comments.

[wutang]

The pork butt for my Buckboard bacon and the pork loin for my Canadian bacon that I cured were both frozen and then thawed before curing. I had no problems with cure penetration or final product results.

But I have never cured sausages, don't know about that.

[curious aardvark]

complete and total bollocks.
curing is a chemical reaction between nitrous acid and proteins - freezing has no effect on this process.

dunno where you read that but the words 'arse and elbow' spring to mind :-)

[smokeguy]

Interesting if it's true. I've got a butt in the freezer waiting on me to finish finding all the other stuff I need to get started. And what about Sam's and Wally World etc? I'm just guessing but I would guess that all of them ship a frozen product unless they double the price and advertise how fresh it is.

Just curious- where did you read that? If you don't want to post (can't remember if that's allowed here or not anymore) how about a PM?

I'm sitting here trying to think of the nearest place that I could get fresh meat and boy I hope that not being able to use frozen meat is just a false fact getting passed around!

[ShooterRick]

This is the link I found this by accident at.
http://www.askthemeatman.com/answers...d_pork_for.htm

[Walking Dude]

all my CB's and BuckBoard bacon, have ALL been frozen, and ALL took the cure just fine..............

[Bbqgoddess]

I have to agree, my cb was a frozen loin before I cured it and it came out fine as was my bacon...

[curious aardvark]

sheesh - it's nonsense, just because you read it on the interweb doesn't make it gospel.
Meat is meat - the chemistry does not change, hell the curing process still goes on when you freeze cured meat - it's just very slow.

It's not a question of 'the cure taking'. It's not some potion whipped up by the local witch doctor. It's simple chemistry.
It's the same reaction that turns smoked meat pink - and how many defrosted joints haven't turned pink in a smoker - that's right none. 'cos just like un frozen meat they contain protein that reacts with the nitrous acid produced when nitric oxide (produced as a side product of the wood burning and in the breakdown of nitrite in cure salt) hits moisture.

Okay you can have your soapbox back now steve

[ShooterRick]

When I saw the link I was surpised myself. Just wanted to thow it out for comment as it seemed worth the effort to discuss. That ham in my freezer waiting to cure is shakin its boots now. LOL

Hey AV take chill pill or you will blow a gasket. I just read it and through it out for discussion. You know, thats what we all do here right? LOL

[Walking Dude]

Okay you can have your soapbox back now steve

my soapbox is in the other thread..........still waiting on you to show me in YOUR kutas, where he shows WEIGHTS in the recipes????????

[curious aardvark]

Have you read the part on cures ?
if not go do that :-)

[Walking Dude]

got it right here...........where do you think i got that our OWN stomachs creates nitrates.........if YOU would read, our body NEEDS them........and NO where, in that section, does he mention WEIGHING...........still waiting on you to point that out in the book.............but you keep DODGING that question ! ! ! ! ! !

[Kingudaroad]

When cure is applied to the pork, a race begins between the nitrites and the spoilage. It is entirely possible that if spoilage is already occurring in your pork, or if the wrong amount of cure is applied, that it would lose the race and the cure would not be able to kill it. I have had this happen to me with a pork belly. Fortunately the spoilage was very evident from the smell, and I quickly threw it out.

Curing should be done with the absolute freshest meat available for best results. I think that is what was trying to be said.

[Fat_Head_Carl]

complete and total bollocks

I like this saying...with your permission, I'd like to use it on a regular basis.

[Richtee]

I ran across this while looking at sausage web sites. Paraphrased: ( you should not attempt to cure pork that has been frozen regardless of how it is thawed as there is only a 50-50 chance it will take the cure)

I have asked "The Meatman" to clarify and substantiate this claim in a question to the website. Will update should I get a reply.