Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Overbought Pork Butt - How to handle extra (raw)
Reply
 
Thread Tools
Old 09-19-2013, 10:15 PM   #1
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 2,156
Liked 762 Times on 440 Posts
Likes Given: 8

Default Overbought Pork Butt - How to handle extra (raw)

So Costco has very large pork butt, and my wife picked up a boneless 12.8# (still way cheaper than the grocery store one I bought a few weeks ago, and looks better too). It's still stored in cryovac.

This weekend, I'll smoke it up and we'll be eating with the in-laws, which is myself and my wife [and our 6 year old], her parents, and my sister-in-law. My bro-in-law -- the only other gluttonous eater like myself -- will be out of town, which means we've got WAY too much meat. I'd love to send people home with leftovers, but I think I've got too much even to do that.

I'm considering a couple things, like smoking the whole thing and just giving some to the neighbors, or asking another family who lives nearby if they want to join us, etc.

But my question is if I wanted to cut off, say, 7# for dinner with the family and keep the rest (around 6#) raw in the fridge for next weekend, would it work? Will it stay good that long? Is there anything I need to do to help make sure it stays good? Do I need to (or should I anyway) freeze it?

What would you folks recommend?


bwarbiany is offline
 
Reply With Quote
Old 09-19-2013, 10:21 PM   #2
TAK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Lincoln, NE
Posts: 707
Liked 52 Times on 40 Posts
Likes Given: 7

Default

You should be okay for a week I'd think. Plastic wrap the heck out of it, and I wouldn't be worried. As long as you don't use salt, you could even let it sit with rub on it.

That said, I'd vote to smoke it all and the leftovers will still be awesome next weekend.


TAK is offline
 
Reply With Quote
Old 09-19-2013, 10:25 PM   #3
IslandLizard
Progressive Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IslandLizard's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pasadena, MD
Posts: 4,330
Liked 566 Times on 502 Posts
Likes Given: 1621

Default

Raw pork is dicey, even in a good cold fridge. I've had big packs of fresh pork chops, but the ones that are left over by the end of the week get a slimy coating. And you can taste it. Pork doesn't age well like beef.

Now once smoked it will last and taste better longer. And leftovers are always good, so is inviting a few more people.
__________________

What's in it for the hippo?
IslandLizard is offline
 
Reply With Quote
Old 09-19-2013, 10:28 PM   #4
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 21,128
Liked 4310 Times on 2630 Posts
Likes Given: 3704

Default

Smoke it all. Then, vacuum sealer. Seal into portion sizes, freeze. To prepare place the UNOPENED bag into a pot of boiling water for 10 minutes. Remove, cut open, and it is JUST like the day you put it in there. Delish.

Here's some beef brisket, just bagged. My freezer is full of stuff I've smoked. BTW, do not microwave in those unopened bags.

__________________
- Andrew
passedpawn is offline
2
People Like This 
Reply With Quote
Old 09-19-2013, 10:29 PM   #5
Rhumbline
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: Daytona Beach, Florida
Posts: 652
Liked 200 Times on 135 Posts
Likes Given: 105

Default

I think you'll be fine. Provided it has been kept chilled and hasn't come into contact with any dirty surfaces. Just like with brewing, sanitation is paramount.

You can always refreeze as long as it hasn't been brought up to room temp. Personally, I'd marinade it for a day or so and braise that sucker.
Rhumbline is offline
 
Reply With Quote
Old 09-19-2013, 10:57 PM   #6
Setesh
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Setesh's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Oklahoma City, Oklahoma
Posts: 1,375
Liked 283 Times on 208 Posts
Likes Given: 320

Default

Quote:
Originally Posted by passedpawn View Post
Smoke it all. Then, vacuum sealer. Seal into portion sizes, freeze. To prepare place the UNOPENED bag into a pot of boiling water for 10 minutes. Remove, cut open, and it is JUST like the day you put it in there. Delish.

Here's some beef brisket, just bagged. My freezer is full of stuff I've smoked. BTW, do not microwave in those unopened bags.

This is what I have done as well. Works a treat. I've eaten it a year later and it still tastes great. Instead of the microwave I put the bags in water and heat it that way. Works great.
Setesh is offline
 
Reply With Quote
Old 09-19-2013, 11:22 PM   #7
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
ChefRex's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Woodbridge, NJ
Posts: 6,268
Liked 2847 Times on 1808 Posts
Likes Given: 4182

Default

+2 on the vacuum packing, i usually end with at least some going into the freezer for a quick easy smokey treat.
Buying in bulk easily justifies the purchase, meat, hops, ect..
__________________
Make sure 20% of your fermentables come from ketchup or fruit cocktail cups, or you're out of style for "hooch".

1977Brewer
ChefRex is offline
 
Reply With Quote
Old 09-19-2013, 11:52 PM   #8
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 2,156
Liked 762 Times on 440 Posts
Likes Given: 8

Default

Alright then... Smoke it all and vacuum-seal a bunch is the answer.
bwarbiany is offline
 
Reply With Quote
Old 09-20-2013, 05:09 AM   #9
bwarbiany
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bwarbiany's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Laguna Hills, CA
Posts: 2,156
Liked 762 Times on 440 Posts
Likes Given: 8

Default

BTW, if I bag and vacuum-seal it, do you recommend adding sauce at the time I do this? I've read it can help avoid freezer burn... Or will the vacuum-seal retain enough moisture to avoid this on its own?
bwarbiany is offline
 
Reply With Quote
Old 09-20-2013, 10:14 AM   #10
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
ChefRex's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Woodbridge, NJ
Posts: 6,268
Liked 2847 Times on 1808 Posts
Likes Given: 4182

Default

I never do but i couldn't hurt, never had an issue with burn on a properly sealed package.


__________________
Make sure 20% of your fermentables come from ketchup or fruit cocktail cups, or you're out of style for "hooch".

1977Brewer
ChefRex is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hillbilly Barbeque, pulled pork, smoked butt roast Dawai Meat Smoking, Curing and Sausage Making 1 06-25-2013 12:56 PM
Buckboard Bacon- Pork butt bacon... EllisTX Meat Smoking, Curing and Sausage Making 18 04-03-2013 11:07 PM
Smoked Pork Butt- Hour 5 SynthesisError Meat Smoking, Curing and Sausage Making 10 03-28-2013 07:28 PM
19 lbs of pork butt on the BGE jammin Meat Smoking, Curing and Sausage Making 7 03-13-2012 11:29 AM
Secret to getting that beautiful bark on your pork butt therealrsr Meat Smoking, Curing and Sausage Making 21 12-27-2010 05:25 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS