I've read that freezing product decreases quality. At first I was freezing product and thawing on location. Now I'm buying on Friday to serve Saturday & Sunday and refrigerating. But sometimes there's excess and I end up re-freezing unopened product.
My regluar Hoffy premium beef franks seem to take this like champs. I can't tell the difference in taste or texture in service.
The Vienna "fire dogs" are different. Not as tighly packaged, they bleed out moisture. And the big secret, my wholesaler or somebody has already frozen this product by the time I get it. Not as tighly packaged, water freezes right out of the product. That puts it on second freeze if I freeze it. Whatever I thaw that doesn't get sold is dog food.
On a further note, the Hoffy franks shrink a bit but still fit the bun and I'm finding I can leave those suckers in for the full holding time and they look great. The fire dogs start to deform and get all angry-looking. This is steaming them mind you.
Anybody got any advice or input as to any of this?