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!

 

[Coreymacc]

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

If you are concerned just let it thaw completely,leave it in the cure a few extra days and just do your normal procedures. If it was at its finished cure time before it went into the freezer you are good just thaw completely and proceed normally. Basically if you think of the freezing as a "pause" on the curing, thawing completely will "unpause" the curing.

Hope that all made sense

Corey

 

[chopsaw]

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

Me either . Everything says temps between 36 and 40 . There was a guy on here that said he was doing Umai salami , stuffed and into the freezer at -10 degrees . I told him " no way that works "
He assured me it did .
Later on I had a pre seasoned sirloin roast , that I vac'd and into the fridge for SV . No cure , and no intent to cure , but salt , celery and dill seed . I ended up thawing it for the smoker . To my surprised it was completely cured . It was in the freezer for 6 months .
So it got me to thinking , and I tried pork loin . One with tender quick , and one with a cure 1 mix . Both cured in 14 days in the freezer with the thaw time . It takes longer , but the process keeps going .
So if you were at 5 days , the time in the freezer was slower , but like said in post 9 , the thaw will also continue the cure time .

 

[Coreymacc]

Me either . Everything says temps between 36 and 40 . There was a guy on here that said he was doing Umai salami , stuffed and into the freezer at -10 degrees . I told him " no way that works "
He assured me it did .
Later on I had a pre seasoned sirloin roast , that I vac'd and into the fridge for SV . No cure , and no intent to cure , but salt , celery and dill seed . I ended up thawing it for the smoker . To my surprised it was completely cured . It was in the freezer for 6 months .
So it got me to thinking , and I tried pork loin . One with tender quick , and one with a cure 1 mix . Both cured in 14 days in the freezer with the thaw time . It takes longer , but the process keeps going .
So if you were at 5 days , the time in the freezer was slower , but like said in post 9 , the thaw will also continue the cure time .

I would love to know the physics behind that, because water molecules stop moving at 0c or freezing, cure needs to move through meat via liquid, so how the cure can migrate when the water is frozen is a bit problematic for me.

Not saying it didn't happen, but it needs a deeper dive. Or something is missing.

Corey