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Learn how to cook congealed pork blood properly with a smooth texture and without the cheese holes.
Pork blood is a unique ingredient used in many cuisines around the world From blood sausage to Vietnamese bun bo hue, dishes made with pork blood have a distinct rich, iron-like flavor But fresh pork blood is highly perishable. So can you freeze pork blood to extend its shelf life?
Yes, you can freeze pork blood to keep it fresh for a long time. But there are some things you should know and do before freezing pork blood to keep its quality.
This guide tells you everything you need to know about freezing and storing pork blood correctly, from the right containers to how to thaw it and keep it safe. Let’s dive in!.
Should You Freeze Fresh or Cooked Pork Blood?
Fresh, uncured pork blood should always be frozen rather than blood that has already been cooked and coagulated.
Freezing fresh blood with an anti-coagulant added helps maintain its consistency and prevent clumping or clotting when thawed. Freezing already thickened cooked blood can cause it to break down and become unusable.
How Long Does Pork Blood Last in the Freezer?
Frozen properly at 0°F or below. pork blood can be stored for
- Fresh raw pork blood – 3 to 6 months
- Cooked pork blood – 1 to 3 months
For best quality and food safety, use frozen pork blood within these timeframes. Discard any with off smells or appearance.
How to Freeze Pork Blood
Follow these steps for freezing pork blood correctly:
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Add anti-coagulant such as vinegar or citric acid to fresh blood before freezing. This prevents clotting.
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Freeze in small, shallow containers or ice cube trays so blood freezes quickly.
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Cover containers tightly with plastic wrap or lid. Exclude as much air as possible.
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Place containers in freezer bags and press out all excess air. Seal tightly.
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Label bags with date and quantity frozen. Freeze immediately at 0°F or below.
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Once solidly frozen, containers can be removed from bags to maximize freezer space.
Thawing Pork Blood
Always thaw frozen pork blood slowly in the refrigerator. This helps retain consistency and prevent bacterial growth.
- Place frozen blood in fridge 24 hours before needed.
- Change containers if blood exuded liquid during freezing, to prevent dilution.
- Cook thawed pork blood immediately. Do not refreeze.
Never thaw pork blood on counter or in hot water. This can make it prone to spoiling.
Key Tips for Freezing Pork Blood
Follow these tips for best frozen pork blood quality:
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Mix in anti-coagulant before freezing fresh blood whenever possible.
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Freeze in thin layers for quick freezing.
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Exclude air exposure by tightly sealing containers and bags.
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Label everything clearly with contents and dates.
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Track freezer time and use within recommended storage times.
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Thaw only in refrigerator until ready to use.
Signs Pork Blood Has Spoiled
Check frozen pork blood carefully before use. Discard if you see:
- Unpleasant or sulfurous smell
- Change in texture – clumpy, gooey, overly thick
- Unnatural colors – grayish, greenish
- Ice crystals or freezer burn
- Mold, dryness, or sliminess
When in doubt, remember the old adage – “If it seems weird, just chuck it, don’t risk getting sick!”
How to Use Frozen Pork Blood
Frozen pork blood maintains its versatility for cooking and baking once thawed. Use it in recipes like:
- Blood sausage or black pudding
- Bun bo hue soup base
- Blood pancakes or dumplings
- Blood casing for sausages
- Pig’s blood curd/tofu
- Blood filled ttok/ddukbokki rice cakes
- Filipino dinuguan stew
The concentrated flavor of thawed frozen pork blood enhances many savory dishes. Cook thoroughly before eating.
Can You Refreeze Thawed Pork Blood?
Previously frozen pork blood can be safely refrozen but only if thawed properly in the refrigerator at 40°F or below.
According to USDA guidelines, raw pork blood thawed in the fridge can be refrozen within 1 week for best quality.
To refreeze thawed pork blood:
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Check blood for signs of spoilage and discard if any present.
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Make sure blood was refrigerated no more than 1 week after thawing.
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Re-freeze immediately at 0°F, using original containers if possible.
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Use within 1 month for optimal freshness and flavor.
Only refreeze pork blood that was thawed in the fridge, never blood left out at room temperature. This can increase foodborne illness risks.
Storing Thawed Pork Blood
Always cook raw pork blood immediately once thawed. Do not store thawed pork blood in the fridge more than 2 days.
Here are some tips for storing thawed pork blood:
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Keep thawed blood tightly wrapped in fridge, in coldest section below 40°F.
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Place in container on bottom shelf to prevent potential leaks dripping on other food.
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Cook thawed pork blood within 2 days for food safety. Do not refreeze after that timeframe.
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Cooked pork blood will last 3 to 5 days refrigerated.
Freezing Raw Pork Meat With Blood
If freezing raw pork with some blood residue like meat from a whole carcass, package it well in freezer wrap or bags. The small amount of blood does not impact freezing.
Follow standard raw pork freezing guidelines:
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Chill meat thoroughly before freezing.
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Wrap tightly in freezer plastic wrap or bags. Exclude air.
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Freeze at 0°F or below. Label packages clearly.
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Use frozen pork within recommended storage times for each cut.
Even with slight blood residue, frozen pork remains safe to thaw and cook as normal when stored properly.
Enjoy Pork Blood Dishes With Frozen Blood
Freezing fresh pork blood allows you to enjoy its unique flavor in recipes for months. Follow the tips in this guide for safe freezing, thawing, and storage.
With properly frozen pork blood on hand, you can create delicious ethnic dishes like blood sausage, pig’s blood tofu, and Vietnamese soup without worrying about sourcing fresh blood each time.
So don’t be afraid to freeze any excess pork blood next time. With the right preparation, you can easily pull it from the freezer whenever a craving for rich, iron-y pork blood food hits!
What Does Blood Cake Taste Like
Pork blood has a mild, savory flavor. It is often described as having a slightly metallic/iron taste, but it is not overwhelming.
How to Prevent Holes in the Blood Cake
A good blood cake should be solid and smooth in texture, without any holes that resemble cheese.
To achieve this, the trick is to add the congealed blood to a rolling boil. This will instantly cook the outside solid and prevent holes throughout the blood cake. Then, gently cook on a very low heat until cooked through.
If you do get the “cheese” holes, no worries. The texture will be slightly tacky when eaten, but the blood cake will still be equally delicious. Some people even prefer the “cheese holes” because they hold the broth well.
Raw congealed pork blood and aromatics (shallots, green onion, and ginger)
How dangerous is it to refreeze meat that has been thawed?
FAQ
How long can you store pork blood?
How to defrost frozen pork blood?
What do you do with pork blood?
How long does pork blood last?
Carefully add the pork blood to the pot and cook for 5 minutes at a rolling boil, turning gently once. Reduce the heat to very low, cover the pot, and simmer for an additional 55 minutes. Once cooled, drain and slice into smaller pieces. Store in fresh water in an airtight container in the fridge. It will last for about 3 days.
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
How long can you freeze pork?
Here are some guidelines: 1.**Fresh Pork Roast, Steaks, Chops, or Ribs**: For **best quality**, use them within **four to six months** after freezing. After this period, they will still be safe but may
Can you freeze coagulated blood?
The protein albumin in the blood coagulates with heat application and acts as a natural thickener. Allow leftovers to cool and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Enjoyed this recipe? Try Batchoy Tagalog, made of coagulated blood, miswa noodles, and chili leaves. So hearty and delicious!