Can I wait to Smoke?

Discussion in 'Smoking Bacon' started by macbillybob, Feb 7, 2010.

  1. I have two small slabs (around 2.5 lbs each) that I took out of the cure and rinsed yesterday thinking I would smoke today. Looks like that may not happen.

    How do I keep these until I can smoke? They are drying on a rack in the fridge as we speak.

    Leave them to dry?
    Wrap them and continue to refriderate?
    Vacuum seal and refrigerate or freeze?

    I figure this depends on how long it will be before smoke, right? [​IMG]

    Oh yeah, they cured for 7 days.
    Pic here:

    http://lh6.ggpht.com/_ny-3xcM4f6I/S2...-07-10%202.JPG
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    I don't see any reason you couldn't freeze them to smoke later-or if it's only a couple 3 days to smoke wrap and fridge till then.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would do like Bob said but I would vaccum pack them and then freeze them or if you are going to smoke soon just throw them ito the refrig. If not freeze them.
     

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