With a little care, pork freezes well and will be just as tasty and juicy as fresh pork when cooked.
Food sealers are a great solution to long-term food storage needs. But if affordability is a concern, resealable freezer bags are a good option. When using resealable freezer bags, remove as much air as possible before sealing to prevent freezer burn.
Freezer burn is caused by a loss of moisture on the surface of food. Meat that has freezer burn will have a dry discoloured surface and when cooked, it will be tough and taste bland.
- Use frozen pork within the recommended time for best flavour and texture.
- Pork cuts wrapped in plastic can be frozen as purchased for up to two weeks.
- For prolonged frozen storage, use moisture-proof, airtight packaging to prevent freezer burn. Label and date packages.
- Remove as much air as possible from freezer bags before sealing.
- Cover sharp bones with extra protection before wrapping so that the bones don’t poke a hole through the package.
- When freezing pork steaks, chops, and patties, place a layer of waxed paper in-between each one to make it easy to separate them when defrosting.
- It is not recommended to freeze processed pork products like ham.
- If freezing leftover cooked pork or dishes made with pork, cool the dish (uncovered) at room temperature, then cover tightly and place in freezer within an hour after cooking.