- Dec 30, 2012
- 156
- 15
I'm sure others out there have their share of 'stupid questions', but are shy to ask, so I'll start this off by asking 2 stupid questions.
1] Doing a dry cure on pork/bacon........what's the longest time that you can leave it in the fridge before the smoke?? And what's the shortest??
2] And if you follow all the rules and have a successful hot smoke with proper internal temps, then store it in plastic vaccume bags....what's the longest that you can safely store it at room temp?/fridge?/freezer?
And if frozen immediately, are there any safety issues in refreezing the product.?? assuming that you did everything clean and safe.............
Dave.....you awake now??
Jack
1] Doing a dry cure on pork/bacon........what's the longest time that you can leave it in the fridge before the smoke?? And what's the shortest??
2] And if you follow all the rules and have a successful hot smoke with proper internal temps, then store it in plastic vaccume bags....what's the longest that you can safely store it at room temp?/fridge?/freezer?
And if frozen immediately, are there any safety issues in refreezing the product.?? assuming that you did everything clean and safe.............
Dave.....you awake now??
Jack