Competition Pork

[Rich Parker]

Do you guys/ladies freeze your pork and if so how long before the comp do you pull it out of the freezer?

I pulled out a cryo about 21 lbs of pork butt and another cryo of 3 spares on Saturday and threw them in a cooler and they are still frozen as a rock.

[Bbq Bubba]

21 lbs of pork??? Is that 2 butts?

Get them out of the cooler and thaw in a fridge so as not to take any chances of bacteria growth. (food handler mod) :rolleyes:
They should be fine by Friday.

Just to be a little more anal, you guys start purchasing and storing large amounts of meat, do yourself a favor and purchase a $5 fridge thermo.

You'd be surprised how far off your fridge may be.

[Rich Parker]

Yeah thats 2 butts. I bought a few when they were on sale for under a $1 lb. I can't believe with ice they would be to warm. Doesn't it need to be under 40 degrees?

[Bbq Bubba]

Yeah thats 2 butts. I bought a few when they were on sale for under a $1 lb. I can't believe with ice they would be to warm. Doesn't it need to be under 40 degrees?

Its not the temp of the meat but the air around it that is productive to bacteria growth. The meat may be frozen but the air in that cooler isin't below 40* thus making the surface temp of the meat succeptable to unsafe temps.

[Rich Parker]

Didn't think of the air temp in the cooler would be a factor.

The ice hasn't melted yet either when I checked it this morning. I will check the cooler temp when I get home (crossing fingers mod).