Frozen pork, particularly cured or seasoned pork, will not retain its
quality as long as beef or lamb. Pork should be frozen as soon after
cutting as possible before any spoilage or rancidity can occur.
Usually the hams, bacon, and shoulders are cured and do not require
freezing. There should be ample freezer space available for fresh
cuts. When using the home freezer be sure to:
• clean and defrost freezer
• freeze meat at -10° F or lower temperature
• freeze only the amount that will freeze in 24 hours
• allow ample air circulation by not over-packing the freezer
• maintain the freezer at a temperature of 0° F or less for storage
Recommended freezer storage times for pork as published in G-160,
“Pork in Family Meals,” (see page 64) are as follows:
chops 3–4 months
roasts 4–8 months
fresh sausage 1–2 months
variety meats 1 month or less
cured hams 1–2 months
When thawing frozen pork (or any meat), it is best to thaw it in the
original package in the refrigerator. Allow approximately 3 hours per
pound for small roasts and chops. Meat should not be thawed at room
temperature because of increased chances of food spoilage. If thawed
properly at refrigerator temperatures, the meat can be refrozen with
minimal loss of quality which results from drip, etc. Meat cooked from
the frozen state is similar in palatability to thawed meat but
requires up to one-third more cooking time.