what to do?

Discussion in 'Smoking Bacon' started by barrycuda, May 8, 2012.

  1. barrycuda

    barrycuda Fire Starter

    I took my BBB out last night after 10 days of curing but due to some construction I cannot smoke until this weekend. Should I freeze until the weekend or can I vacuum seal and just leave in the fridge? Usually I smoke right away. Thanks.

  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    If the BB is properly cured you have a lot of options.  You can simply throw it in a zip lock and leave in the fridge if you like.   Maybe add a coat of seasonings to take advantage of the additional cure time.  Even loosely covered with plastic shouldn't be a problem but obviously you need to keep it refrigerated

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