[JVJ]

A question for any sandwich afficianados out there. (questions actually)

I have a chance to get a screaming deal on quality deli meat, (corned beef, bf ham, roast beef, pastrami), but the catch is I must buy in quantity.

My question is this; Will the quality of the meat be significantly reduced if I freeze it in small batches? And if not, would it be better to freeze it before, or after slicing it?

Also, if it's ok to freeze it, what's the max time it should be in the freezer?

Thanks.

[kuan]

I'd freeze it whole, and if you can, vacuum pack it first.

[phatch]

Depends on what you mean by freeze too. The quality and storage length will improve with the lower temperature freezer you have. A dedicated freezer will do the best job compared to your freezer compartment in your refrigerator.

Phil

[boar_d_laze]

Originally Posted by JVJ

A question for any sandwich afficianados out there. (questions actually)

I have a chance to get a screaming deal on quality deli meat, (corned beef, bf ham, roast beef, pastrami), but the catch is I must buy in quantity.

My question is this; Will the quality of the meat be significantly reduced if I freeze it in small batches?

Yes. Significantly except for the ham which won't be hurt too much.

And if not, would it be better to freeze it before, or after slicing it?

Before

Also, if it's ok to freeze it, what's the max time it should be in the freezer?

Shorter the better, but freezing is going to adversely effect the beef products' texture. .

Thanks.

You're quite welcome. Wish I had better news.

BDL

[Luc_H]

Hi JVJ,

You will probably have a significant lost of water (called purge) after thawing.
This is worst if sliced prior to freezing.

As Phatch pointed out, freeze in a dedicated freezer. One that does not have a freeze-thaw cycle like a chest freezer at minus 18C or less (I think that's near 14F) is ideal. You can store under these conditions for a year.

Avoid the refrigerator's freezer compartment, the freeze-thaw cycle that prevents ice build-up will cause freezer burn and/or snow accumulation.

If you could find somewhere that could blast freeze the stuff for you that would help a lot to protect the texture after thawing.

Hope this helps!
Luc H.

[ED BUCHANAN]

I feel in the long run you wont save. First of all Ham does not freeze well at all the cells expand and it throws water. Roast Beef, you may get away with just cut it in half and freeze both halfes. Corned beefs tend to get stringy and dehydrate no matter what you do. The other factor is what cuts are you useing like is it brisket corned beef or that processed bottom round junk, same thing with patrami. As far as roast beef If you are taloking precooked, its not even roasted, it is boiled and then artificially colored with caramel color, soy protein and God knows what else. So sometimes a bargain is not a bargain. Chef ed

[pork receipe]

As we know, that the freezing process will significantly reduced the quality of Deli meat.

If you can, try to freeze those Deli meat in the lowest temperature to keep the Deli Meat as fresh as possible.