Cured Bacon frozen? help?

Discussion in 'Bacon' started by bluebombersfan, Nov 1, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I put two chunks of pork bellys in with Cure in the fridge last thursday.  When I was away on the weekend my wife tossed them in the freezer cause she thought they were pieces of meat that would go bad.  Can I just thaw them out and start my cure date the day they thawed???  Will freezing do anything to the cure itself?
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I'm 99% sure you'll be ok if you do what you said, but never ran across this before.

    Let us know the results.
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Will do.
     
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Shouldn't do anything adverse to them, just make sure you thaw them in the fridge and not out on the counter.  How long had they been in the cure previously and was it a dry cure or wet cure?
     
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    They had only been in cure for about day and a half and the wife tossed them in the freezer for the weekend.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Blue, You got a good Wife there, watching your back like that...Just defrost in the fridge and re-start your cure schedule. There are no Health/Safety issues and if anything, just speculation here, the Cure will happen faster from the change in Muscle Fiber Density from the formation an subsequent melting of ice crystals in the meat...

    There was a guy on Diners, Drive-ins and Dives that marinated and froze all his meat because he said the flavor was better and the meat was more tender...Go Figure...JJ 
     
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    She has saved my butt more than a few times.  [​IMG]   Thanks for the post!!!  Hmmmm.......marinade then freeze?  might be worth trying on some other cuts?
     
  8. venture

    venture Smoking Guru OTBS Member

    Be sure to start timing your cure only when the meat has thawed as overly cold temps slow the curing process.

    As to freezing and thawing in marinades, it depends.  If the marinade is heavy in salt or acid, as many are, this could lead to problems.  Those types of marinades can break down the meat when this method is used and may result in degrading the quality even though the meat is safe if handled properly.

    Good luck and good smoking.
     

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