Question is simple, and I kinda suspect it is safe to do, but I have to ask here, because I was wrong before.........
Is it safe to wet cure meat (bacon, chicken) and, after curing process is over, vacuum pack it and store in freezer for a month or two.
When needed, it will be defrosted in refrigerator with normal smoking/cooking process to follow.
Or is it better to cook it, vacuum pack it and defrost when needed for consumption.
Thank you in advance.
Is it safe to wet cure meat (bacon, chicken) and, after curing process is over, vacuum pack it and store in freezer for a month or two.
When needed, it will be defrosted in refrigerator with normal smoking/cooking process to follow.
Or is it better to cook it, vacuum pack it and defrost when needed for consumption.
Thank you in advance.