With a little care, pork freezes well and will be just as tasty and juicy as fresh pork when cooked. When freezing pork, use sealable freezer bags, and remove as much air as possible from freezer bags before sealing to prevent "freezer burn". Freezer burn is caused by loss of moisture on the surface of food. Meat that has freezer burn will have a dry discolored surface and when cooked, it will be tough and taste bland.
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.
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.
Use frozen pork within the recommended time for best flavour and texture:
Pork Storing Guide
- dry and semi dry sausage
cold cuts *
leftover cooked pork
N/R - not recommended
* If vacuum packaged, check manufacturer's date.
Pork Defrosting Guide
|The best way to defrost meat is in the refrigerator||Refrigerator Defrosting Time|
|Roast||larger than 2 lbs (1.0 kg)|
less than 2 lbs (1.0 kg)
|12-15 hours/pound (500g)|
10-12 hours/pound (500g)
|Ground Pork||1 lb (500g)|
2 lbs (1.0kg)
- Meat defrosted in a microwave oven should be cooked immediately. Follow microwave oven manufacturer's directions.
- If you're not using a microwave to defrost your meat, defrost it in your refrigerator.