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The Ultimate Guide to Pork Preservation: How to Keep Your Meat Delicious for Up to 6 Months

10 September, 2024

Pork is a versatile meat that can be cooked in a variety of ways, including grilling, boiling, steaming, braising, stir-frying, roasting, and stewing. Each method imparts a unique flavor and texture to the dish.

If you’ve purchased a large quantity of pork, it’s best not to store it in the fridge right away. Professional chefs share a secret technique to keep pork fresh and tasty as if it were just purchased. Here’s a guide for you to follow:

Preparation:

– 1kg of pork, 2 cups of white wine, a few teaspoons of cooking oil, and plastic wrap.

Note: If you’re increasing the amount of meat, adjust the other ingredients accordingly.

Instructions:

First, use a paper towel to blot away any excess blood. Avoid rinsing the meat under running water, as this can remove the protective layer of fat on the surface, impacting the meat’s shelf life.

When buying pork, choose a reputable source that ensures hygiene and cleanliness. It’s even better if you can get freshly butchered meat.

Next, divide the pork into equal portions, considering the number of meals for your family. For example, you might cut it into 3-5 pieces.

Pour white wine over the meat in a bowl, ensuring it coats all surfaces to disinfect it.

Take a separate small bowl and pour 1/3 of the oil into it. Use this to coat the surface of the meat. The oil creates a barrier that seals in the meat’s moisture and nutrients, keeping it fresh and juicy.

After completing the above steps, place each piece of meat in a separate clean food bag. Squeeze out the air from the bag and seal it tightly. This helps extend the meat’s freshness.

Wrap the bagged meat in aluminum foil to prevent moisture buildup and limit the cold air from the fridge from penetrating the meat, keeping it from becoming too stiff.

Finally, store the wrapped meat in the fridge. This method effectively preserves the pork for an extended period while maintaining its delicious flavor.

Frequently asked questions

You can preserve pork for up to 6 months by following these steps: buy fresh pork, trim the fat, cut into desired sizes, brine the pork, dry it, and finally, store it in a cool, dry place.

The best way to brine pork is to dissolve 3 ounces of curing salt into 1 gallon of water. Make sure all the meat is submerged in the brine by placing a heavy plate on top. Brine the pork for 3 days.

Dried pork can last up to 6 months if properly stored in a cool, dry place. It is best to hang the pork in a well-ventilated area to ensure it is completely dry before storage.

Yes, you can freeze dried pork to extend its shelf life. Wrap the dried pork tightly in plastic wrap and then place it in a freezer bag. It will last for up to a year in the freezer.

The best way to thaw frozen pork is to transfer it from the freezer to the refrigerator and let it thaw slowly. This can take up to 24 hours, depending on the size of the meat. Do not thaw pork at room temperature.