cold smoking bacon questions

[laveen1]

1. Is it OK to cure & freeze for several weeks before smoking?

2. What is the best arrangement of meat, ice, and an A-MAZE-N Dust burner in a 22.5" WSM?

(I.E. Ice on top, meat & more ice center, AMNS lower, etc.?)

If the outside temp is 80` or less, I have no trouble maintaining 60` - 65` or less in the smoker.

The first time I tried an overnight cold smoke (salmon), the AMNS the dust stopped burning after about 2 hours because condensation dripped onto the dust. Even though it was a light smoke the salmon was delicious. Next time I will use an aluminum "rain hat" over the AMNS.

 

[pops6927]

Was the condensation from a cold pack?

Or, freeze, thaw, then brine and smoke.  Just make sure it is thawed all the way through.

 

[laveen1]

A container of ice was in the WSM pan. Condensation collected on the bottom of the pan and dripped into the AMNS.

It's easy for me to find the opportunity to cure - that's mostly a once a day 30 second chore to turn the meat. However, smoking requires both low temps (that's only nighttime), and a lot more time (not always available). If I can freeze the cured product, then thaw and smoke it when it's convenient, I could do a lot more meat, fish, etc.

 

[pops6927]

Only problem with freezing cured product is that it has salt and sugars in it and takes it longer to freeze and so in freezing it bursts more cell walls, so when it thaws more juice, and likewise brine, will run out (called 'purge') adn can lower its moisture level, making it drier.  It certainly can be done, but it lends itself to loss of moisture.  Try it both ways and let us know your findings!