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Old 09-01-2006, 03:49 PM   #1
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Dry Rub B4 Foodsaver / Freezing?

hey all..didnt know which forum this should be in, so feel free to move if necessary...


i was just given a 1 year old... but NEVER USED food saver!!

i went to costco and bought a 10 Lb. pork shoulder (for pulled pork) and cut it into 2 pieces. i want to freeze it for future use...but i was wondering if i should dry rub it b4 i vaccum seal it, or after it thaws...

any advise / tips and tricks for using this thing would be greatly appreciated!!

TIA!!!

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Old 09-01-2006, 04:09 PM   #2
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I would think that putting on a dry rub prior to freezing would render a mushy rub after you thaw it. I personally wouldn't do it. Just my $.02.

I would do it after it thaws
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Old 09-01-2006, 04:45 PM   #3
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Since it's going to be frozen, I don't think much will happen. If you do rub it B4 freezing, rub it again afer it's thawed.
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Old 09-01-2006, 05:56 PM   #4
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Quote:
Originally Posted by mugsy27
i was just given a 1 year old... but NEVER USED food saver!!

TIA!!!
NICE!!!!! Can't beat that! As for the rub, I have often thought about doing this, but never have. So if you try it, you need to let me know how it goes.
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Old 09-01-2006, 06:17 PM   #5
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Personally - I would just package it without any seasonings. You might change your mind about the flavors you want between "now and then".
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Old 09-01-2006, 06:41 PM   #6
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I do not think much harm would come from rubbing first and then freezing, but I would still probably rub after the fact instead.
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Old 09-03-2006, 03:28 PM   #7
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A friend gave us one of those "flavor wave" ovens, they suggest cutting chickens in half, rubbing or seasoning them, and then vac. sealing them so you can just grab a couple half chickens and throw them in the oven without thawing . . . would seem to me that putting a rub on before freezing would be fine.
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Old 09-03-2006, 05:12 PM   #8
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I don't think it will make any difference one way or another. The rub gets mushy anyway once it is on the meat.
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