an interruption in the curing process

[meatloaf]

Hey all,
I had some bacon curing in the fridge in ziploc bags and had to leave town for an unexpected emergency. So I put the bags of bacon in the freezer. Is it ok to thaw and smoke them now? or is it safer to just cut them up and use them as is without smoking?
Thanks!

 

[SmokinEdge]

Hey all,
I had some bacon curing in the fridge in ziploc bags and had to leave town for an unexpected emergency. So I put the bags of bacon in the freezer. Is it ok to thaw and smoke them now? or is it safer to just cut them up and use them as is without smoking?
Thanks!

How long were they curing before freezing?

 

[Coreymacc]

If you were say, half way through the curing time, when you froze, then thawed, the curing time will resume where you left off. It wouldn't start over as some of the cure was already in the bacon before the freezing stopped the process. Maybe add a few days to make sure you are fully cured.

My opinion
Corey

 

[meatloaf]

How long were they curing before freezing?

it was done curing enough.. about 5 or 6 days, I dont typically do more than 7 because ive had them go moldy

 

[meatloaf]

If you were say, half way through the curing time, when you froze, then thawed, the curing time will resume where you left off. It wouldn't start over as some of the cure was already in the bacon before the freezing stopped the process. Maybe add a few days to make sure you are fully cured.

My opinion
Corey

ok so if it was pretty much done curing it should be safe to thaw, smoke, then freeze again?

 

[chopsaw]

I used to believe that freezing stopped the curing process . Guys would say It didn't , and no way did I believe that to be true . Until I had some meat cure in the freezer .

Anyway , I think you're fine .

thaw, smoke, then freeze again?

Sure . No safety concern there . Where the issue comes in is loss in quality . The moisture in the meat freezes , and the ice crystals swell . That swelling can cut through the muscle fibers , and change the texture . It's a good way to tenderize whole muscle meats to be roasted .
I would thaw , smoke and go forward just as originally planned .

 

[SmokinEdge]

ok so if it was pretty much done curing it should be safe to thaw, smoke, then freeze again?

You are good to go. If your fridge temp is in the 30’s you should have no trouble going 3-4 weeks in dry cure. That’s usually a better option than pulling early.

 

[meatloaf]

I used to believe that freezing stopped the curing process . Guys would say It didn't , and no way did I believe that to be true . Until I had some meat cure in the freezer .

Anyway , I think you're fine .

Sure . No safety concern there . Where the issue comes in is loss in quality . The moisture in the meat freezes , and the ice crystals swell . That swelling can cut through the muscle fibers , and change the texture . It's a good way to tenderize whole muscle meats to be roasted .
I would thaw , smoke and go forward just as originally planned .

wow I would have never thought meat cured in the freezer! Thanks for the info!