Sometimes I open my freezer and try to make sense of the chaos in there. With label makers, permanent pens, airtight plastic bags and containers, and cooks who are smarter and more responsible, there are many smart ways to organize your pantry and freezer.
My system, if can even be called that, is all in my head. For example, the red plastic bag with what looks like a big piece of pork in it is actually the Boston butt of a shoulder I cut up a few months ago. It’s sitting next to a half-eaten apple pie with a lard crust, a small plastic water bottle I filled with turkey stock, and a quarter of a block of firm tofu.
It is not, in other words, an inviting freezer filled with ready-to-use items. So every couple of months I take out most of the stuff that’s in there and try to deal with the mess.
My counter overflowed with organs and bones. I had to remove the grit from gizzards, trim the fat from sheets of skin, and break down racks of ribs, but I still had to remove the tails and claws and break down the shoulders and legs. Most of the food went into a big pot of fat to make confit. This is what I always do when I don’t want to think or plan ahead.
Along the way I had been trimming off odds and ends to even out bellies, shoulders, and ribs. By the end of my organizing frenzy, I had a few handfuls of nicely marbled meat chunks that were all different sizes and shapes. At a butcher shop these would be scraps for sausage and ground meat. But making salt pork out of all of those pieces is a much easier way to deal with them, especially if you don’t have a meat grinder.
Most culinary traditions that use a lot of pork have some version of salt pork. There aren’t many easier ways to keep pork fresh than to put salt in a container with chunks of meat and wait for the pork to get salty and hard.
In the past, salt pork was so hard and salty that it didn’t need to be chilled at all, like hard tack, and it could be taken on long trips without going bad. Salt pork is something Id pack with me if I were embarking on the Oregon Trail.
“Just one little chunk can go a long way towards flavoring your entire dish with meaty depth.”
Today, we use salt pork to make it taste better instead of to keep it alive, so there’s no need to add too much salt. The pork is cured for about 10 days and then frozen. You can then take it out at any time for stewing in the winter. Just one little chunk can go a long way towards flavoring your entire dish with meaty depth. I toss a chunk or two into bean and kale stews, Boston baked beans, and impromptu cassoulets. Beans and salt pork, in other words, are companionable items to have in your soup pot.
Salt pork is usually made with shoulder or belly trimmings, but you can use any scraps and cuts of meat you have on hand. That’s what the dish is all about. You might want to cut off some of the meat in the legs and hocks, the head meat that you might not need for headcheese, the neck skin that you can trim down, and so on. Once youve collected enough scraps, simply dredge them in salt and let time do its deed.
If you’re working with cured or fermented foods, always trust your nose when it comes to spoilage. To be safe, check on your pork chunks every two days. After curing, the meat should smell sweet.
With its rich, salty flavor, salt pork adds a unique depth of taste to soups, stews, baked beans, and greens. But with its very short shelf life when fresh, is freezing an option for preserving this specialty cured meat?
The answer is yes—you can freeze salt pork for longer storage. But because it has a lot of salt, it needs to be handled in a certain way to keep its quality in the freezer.
Read on for a full overview on freezing salt pork, including how to package it, thaw safely, and use it after freezing.
What Is Salt Pork?
Salt pork refers to pork—usually pork belly or fatback—that has been cured and preserved by packing in salt Some key facts about salt pork
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It’s very salty, containing about 70% salt by weight.
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Salt pork is not smoked or cooked It cures raw in salt,
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It provides deep pork and salt flavor, but must be cooked before eating
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Refrigerated, it lasts only 1-2 weeks before turning rancid.
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Freezing extends the shelf life of fresh salt pork.
Can You Freeze Salt Pork?
Yes, you can freeze salt pork to prolong its shelf life. However, the high saline content makes it challenging.
The main hurdles to freezing salt pork are:
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Salt lowers the freezing point, inhibiting solid freezing. The meat cures but doesn’t fully solidify.
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Salt also binds water in the meat. This water stays liquid when frozen, damaging texture.
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Flavors become diluted and muted.
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Thawing and cooking takes much longer.
So while doable, freezing salt pork comes with some compromises in quality. Follow proper technique to help offset these downsides.
Tips for Freezing Salt Pork
You can successfully freeze salt pork at home with care using these guidelines:
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Purchase the freshest salt pork possible, with at least a month before any sell-by date.
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Pat salt pork dry before freezing. Remove any beads of liquid or oil on the surface.
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Tightly wrap pieces individually in plastic wrap, removing all air.
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Wrap again in foil to prevent freezer burn. Press out air.
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Label each package with the cut, weight, and freeze date.
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Freeze thin cuts or chunks rather than a whole slab.
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Use frozen salt pork within 2 months for best flavor and quality.
How to Store Frozen Salt Pork
Once packaged for the freezer, be sure to store salt pork properly:
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Set freezer temperature to 0°F or below. Use a thermometer to verify.
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Place packages against the back wall of the freezer, where temperature fluctuates least.
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Avoid opening the freezer door frequently.
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Stack and arrange packages tightly together with no gaps.
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Use oldest frozen items first to avoid freezer burn.
Proper freezing and storage helps offset the challenges of freezing this high-sodium product.
Thawing Frozen Salt Pork
Always thaw frozen salt pork gradually in the refrigerator:
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Place the frozen package on a rimmed plate or pan to catch drips.
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Thaw in the refrigerator 24-48 hours depending on thickness.
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Once thawed, cook immediately. Do not refreeze.
Never thaw salt pork at room temperature or in warm water. This risks bacterial growth.
Cooking Frozen Salt Pork
For best flavor and texture, thaw salt pork fully before cooking. But in a pinch, you can cook frozen salt pork directly. Just allow 50% more time to account for frozen center. Cook low and slow.
No matter if thawed or frozen, always cook salt pork thoroughly to an internal temperature of at least 145°F. Discard any uncooked portions rather than refreeze after cooking.
Freezing Cooked Salt Pork
For convenience, you can fully cook salt pork, then freeze portions:
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Cool cooked salt pork completely before freezing.
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Cut or shred salt pork into recipe-friendly portions.
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Pack portions into freezer bags or containers, removing air.
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Label with contents and freeze date.
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Use within 2 months for best flavor.
Cooked, frozen salt pork makes quick additions to soups, beans, and more.
Substituting Frozen for Fresh
In most recipes, you can substitute frozen salt pork 1:1 for fresh. However, expect some flavor and texture compromises:
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Flavor will be milder, with some saltiness lost. Boost with additional salt as needed.
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Texture may be dense or spongy rather than tender. Plan longer, slower cooking.
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If very high moisture, drain before adding to a dry cooking method like sautéing.
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Add frozen salt pork at the start of cooking so it has time to thaw through.
While not identical, frozen salt pork can work in a pinch. Adjust seasonings to compensate.
Storing Thawed Salt Pork
To store thawed salt pork:
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Refrigerate thawed salt pork immediately. Use within 5 days.
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Keep refrigerated salt pork in the coldest part of the fridge, tightly wrapped.
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If not using thawed salt pork right away, rewrap tightly before freezing again.
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Avoid refreezing thawed salt pork more than once, as quality declines.
Like other cured meats, thawed salt pork is highly perishable and must be handled properly.
Enjoy the Unique Flavor of Salt Pork
When used thoughtfully, freezing can extend the lifespan of fresh salt pork. Follow the guidelines here for best results freezing this iconic preserved meat.
While frozen salt pork differs somewhat from fresh, it still adds bold salty porkiness to dishes when handled carefully. Now you can enjoy scratch-made baked beans, soups, and stews all year round!
Quick Salt Pork Recipe
- 1 pound of pork scraps cut into 2-inch pieces from the belly, shoulder, and other parts of the animal
- 2 tablespoons salt
- 1 tablespoon sugar
- Herbs, such as thyme and bay leaf, optional
- Toss pork, salt, and sugar in a large bowl. If using herbs, add herbs into the bowl. Put it in a plastic bag or container and put it in the fridge for 5 to 7 days. If the scraps are less than 2 inches, it may take less time to cure. Toss scraps to redistribute the cure. The pork will have given off liquid. Cover and refrigerate for 5 to 7 more days.
- Rinse scraps and pat dry. Take care to blot excess moisture. Put in the fridge for one to two weeks or freeze for several months to store for longer.
Preserving Meat with Salt: 18th Century Style Salt Pork
FAQ
How long can you freeze salt pork?
Can you freeze meat after it’s been salted?
Should salt pork be rinsed before cooking?