Pork Storage

Recipes and cooking tips for Chops, Sausages, Ribs
Post Reply
Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Pork Storage

Post by Macca33 » Tue Dec 22, 2015 3:30 pm

Hi Fellas,

I just bought a pork shoulder with skin on and some pork ribs from a small butcher today. Was just after some advice on how long you think they would be good in the fridge for?

I will cook it at some stage between Christmas and New Year's but wasn't sure if I would be better off freezing it until then. They didn't come in any packaging, just a plastic bag. I have a vacuum sealer if that would help it last longer in the fridge?

Cheers.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser


Groovy Gorilla
Posts: 377
Joined: Fri Nov 07, 2014 11:56 am

Re: Pork Storage

Post by Groovy Gorilla » Tue Dec 22, 2015 4:40 pm

If its going to be more than 3 or so days I would vac pack it.
Image
chilling while grilling

paulr
Forum Administrator
Posts: 702
Joined: Mon Jun 11, 2007 9:46 pm
Location: Sunshine Coast
Contact:

Re: Pork Storage

Post by paulr » Tue Dec 22, 2015 5:41 pm

Definitely vac pack it if you can!!!
Or if you know youre not going to use it straight away (espesh beef) get the butcher to vac pack it... aging in the fridge (vac sealed) works a treat!

Happy BBQ-ing, Paul
http://aussiebbq.info/wp - my blog
https://lifesafeast.com.au/cookingclass ... criptions/ - great cooking classes
See Me, Feel Me, Touch Me, Beer Me.

urbangriller
Posts: 9582
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Pork Storage

Post by urbangriller » Tue Dec 22, 2015 8:34 pm

If it's a shoulder just freeze it....freezing is great for secondary cuts you are going to cook Low and Slow...if it was a Prime cut then you'd Vac seal it and not freeze.

Chris
Common Sense is so rare these days it should be a Super Power!

Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Re: Pork Storage

Post by Macca33 » Wed Dec 23, 2015 9:05 am

Thanks guys.

I have vac sealed them and might move to the freezer tonight.

With the rind on the shoulder could I just do the score, boiling water and then salt and into the oven to make some crackling?
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser

Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Re: Pork Storage

Post by Macca33 » Wed Dec 23, 2015 11:20 am

Sorry meant to say I will be cutting the rind off before I rub and cook the actual shoulder for pulled pork.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser


Post Reply

Who is online

Users browsing this forum: No registered users and 1 guest