freezing question

Recipes and techniques using brine.

freezing question

Postby andyb » Wed Feb 28, 2007 1:23 pm

Hi ,
Could anyone tell me if I can freeze a leg of brined ham without boiling it first?
I assume that it is possible because the meat is cured..but I just wanted to be sure

Andy
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Postby jpj » Wed Feb 28, 2007 1:28 pm

yes
would advise vac-packing it first mind you
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Postby saucisson » Wed Feb 28, 2007 4:02 pm

That's what I did with my Christmas ham. When the time came I then placed it frozen in its cold cooking liquid until it had complely thawed and then turned the heat on.

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Postby andyb » Wed Feb 28, 2007 4:41 pm

thank you both, that puts my mind at rest, I have no vac bags but I guess that cling film should be okay ?

cheers

Andy
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Postby Ianinfrance » Wed Feb 28, 2007 11:00 pm

Hi,

In my opinion it should be OK as long as you don't keep it there too long. Cling film is quite good at preventing freezer burn, if associated with an ordinary plastic bag, and werapped tight anf generously. but in my limited experience in freezing cured (ish) pork products like bacon and sausages is that cling film and ordinary bags don't prevent the fat going rancid. The great advantage of vac sealing is that there's little or no oxygen around to cause the fat to go off.
All the best - Ian
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Postby andyb » Thu Mar 01, 2007 7:54 am

thanks Ian,

I have wrapped it tightly in clingfilm and don't expect it to be in here for more than about three months .I also have to find a pan big enough to boil it because it seems a shame to cut it)

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