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Freezing Rusk

PostPosted: Wed Jan 18, 2017 1:56 pm
by DPG
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.

Re: Freezing Rusk

PostPosted: Wed Jan 18, 2017 7:26 pm
by Swing Swang
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

Re: Freezing Rusk

PostPosted: Thu Jan 19, 2017 10:53 am
by DPG
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.

Re: Freezing Rusk

PostPosted: Thu Jan 26, 2017 5:23 am
by badjak
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)