Freezing Rusk

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Freezing Rusk

Postby DPG » Wed Jan 18, 2017 1:56 pm

Hi All,

Am about to try my second batch of sausages, but the first were so good that (living overseas where it's unavailable) when back in the UK over Xmas, I picked up a few KGs of rusk to bring back with me, but realise I simply don't have cupboard space for it.

Is it ok to freeze this rusk/store in the freezer, defrost (in fridge) when needed, make the sausages and then re-freeze? I guess I could portion it up into batch-sized bags for ease of use.

Does the freezing affect texture/taste/water absorbtion? I'm guessing it would extend shelf life, if nothing else.

Thanks for any pointers!

D.
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Re: Freezing Rusk

Postby Swing Swang » Wed Jan 18, 2017 7:26 pm

I regularly freeze home made toasted breadcrumbs - as dry as possible and vac-packed (or 'mouth-sucked'!) - and notice absolutely no change after a year or so
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Re: Freezing Rusk

Postby DPG » Thu Jan 19, 2017 10:53 am

Thanks! Just wanted to check.

Will see if my friend will let me use his vacuum packer for doing this.

I guess having the rusk semi defrosted and still cold may even aid the sausage making process.
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Re: Freezing Rusk

Postby badjak » Thu Jan 26, 2017 5:23 am

Yeah, freeze in portions and no need to defrost in the fridge.....
As far as I can see you could use them straight from the freezer (they can't really freeze as they don't contain enough water)
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