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Would anyone happen to have a good freezing and thawing program for Ham & Water products?

Started by , Mar 24 2020 06:03 PM
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Hello,

 

Would anyone happen to have a good freezing and thawing program for Ham & Water products? I am new to pork and can't seem to find any good guidance.

 

Ham & Water 35%?

 

Ham & Water 25%?

 

I'm assuming they need to be blast frozen and slacked slowly, but I don't have any parameters or a program to go by.

 

Thank you!

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