Jump to content

muttbarker

participating member
  • Posts

    2
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Ventura California
  1. Freezing Pork Back Fat: Hi, I have just joined eGullet and found this thread. I am about to take my first baby steps in charcuterie and have a couple of questions that I hope can be answered by the gurus here. I work at a cooking school and so can leverage our relationship with various suppliers and this allows me to buy at a better price than the local stores. BUT! I must buy in quantity - so for example to aquire pork back fat I need to buy 40 lbs at a time. I can't imagine that there would be any issues with cryovacing it and freezing it but wondered if anyone has done so and if there is any feeling as to how long it could be stored frozen. Also has anyone had any experience with storing hog casings for longer periods of time? I can't remember how much I had to buy length wise but it was not small Thanks and I look forward to someday being able to share my experiences with smoking, curing, etc. I just need to make room in the wine cellar for the salami I want to hang. Kevin Barker
×
×
  • Create New...