But then, you have to wait another 2 days to let it properly defrost, salt it, etc. I don’t have the fortitude.
In any case, after a bad experience early in the pandemic, when the freezer drawer got stuck in the open position (screw slightly loose way at the back, unreachable without special tools), and – by the time we got a masked repairperson in – we lost over $700 of expensive meat from D’Artagnan, Regalis and suchlike, we’ve stopped storing much meat. We only keep some sausages and some ground beef on hand. No extra fatty pork shoulder.
