Overbought Pork Butt - How to handle extra (raw) - Home Brew Forums
Register Now For Free!

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
 
bwarbiany's Avatar
Recipes 
 
Jul 2011
Mission Viejo, CA
Posts: 2,939
Liked 1335 Times on 744 Posts



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?

 
Reply With Quote
Old 09-19-2013, 10:21 PM   #2
TAK
Recipes 
 
Feb 2012
Lincoln, NE
Posts: 1,036
Liked 145 Times on 105 Posts


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.

 
Reply With Quote
Old 09-19-2013, 10:25 PM   #3
IslandLizard
Progressive Brewing
HBT_LIFETIMESUPPORTER.png
 
IslandLizard's Avatar
Recipes 
 
Jan 2013
Pasadena, MD
Posts: 6,741
Liked 1168 Times on 994 Posts


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.

 
Reply With Quote
Old 09-19-2013, 10:28 PM   #4
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,557
Liked 7022 Times on 4157 Posts


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

2
People Like This 
Reply With Quote
Old 09-19-2013, 10:29 PM   #5
Rhumbline
Recipes 
 
May 2013
Daytona Beach, Florida
Posts: 1,564
Liked 702 Times on 406 Posts


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.

 
Reply With Quote
Old 09-19-2013, 10:57 PM   #6
Setesh
HBT_LIFETIMESUPPORTER.png
 
Setesh's Avatar
Recipes 
 
Dec 2009
Oklahoma City, Oklahoma
Posts: 1,461
Liked 343 Times on 240 Posts


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.

 
Reply With Quote
Old 09-19-2013, 11:22 PM   #7
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
 
ChefRex's Avatar
Recipes 
 
Dec 2012
Woodbridge, NJ
Posts: 10,364
Liked 4579 Times on 2740 Posts


+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..
__________________
Quote:
Originally Posted by Yooper View Post

Oh, shaddup already!

 
Reply With Quote
Old 09-19-2013, 11:52 PM   #8
bwarbiany
HBT_SUPPORTER.png
 
bwarbiany's Avatar
Recipes 
 
Jul 2011
Mission Viejo, CA
Posts: 2,939
Liked 1335 Times on 744 Posts


Alright then... Smoke it all and vacuum-seal a bunch is the answer.

 
Reply With Quote
Old 09-20-2013, 05:09 AM   #9
bwarbiany
HBT_SUPPORTER.png
 
bwarbiany's Avatar
Recipes 
 
Jul 2011
Mission Viejo, CA
Posts: 2,939
Liked 1335 Times on 744 Posts


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?

 
Reply With Quote
Old 09-20-2013, 10:14 AM   #10
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
 
ChefRex's Avatar
Recipes 
 
Dec 2012
Woodbridge, NJ
Posts: 10,364
Liked 4579 Times on 2740 Posts


I never do but i couldn't hurt, never had an issue with burn on a properly sealed package.
__________________
Quote:
Originally Posted by Yooper View Post

Oh, shaddup already!

 
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 06:25 PM


Forum Jump