Freezing Fatty

[ov10fac]

There is only my wife and I now, so cooking family portions is pretty much a thing of the past. But we do have the family over on occasion and I was wondering if it would be possible to do two things.
First, prepare a fatty, vacuum seal and freeze so available for smoking at next gathering for next family gathering.
Second, smoke a fatty and freeze for next family gathering. Then how to serve once thawed.
Or does any of that even make sense?
Thanks of any ideas.

 

[millerbuilds]

Many times I have prepped cooks and froze them before smoking at a later date and they really don't taste any different than making fresh and smoking right away. Now for smoking and freezing, I definitely can say the texture changes on the bark and with a fatty, I assume it would be a significant change to the texture of the bacon. The only successful pre-cooked/smoked , frozen then reheated/cooked has been pulled pork and ribs.

- Jason

 

[thirdeye]

I've vacuum sealed and frozen slices of naked fatties for reheating later with no problems. I'm not sure how a stuffed and bacon wrapped fattie would reheat after freezing.

 

[gmc2003]

Second, smoke a fatty and freeze for next family gathering. Then how to serve once thawed.

I've done it this way in the past. Granted it's not as good as fresh off the smoker, but it's not terrible. I've reheated a couple of way - low temp oven(about 200*) or in a microwave at work. Both do the job it's just a matter of what you have available.

Chris

 

[ov10fac]

Thank you everyone. Good information and ideas.

 

[Florida Chris]

I think making ahead, vac sealing, and smoking at a later date wouldn't be too much of a problem.

Biggest thing would be to pre-freeze the fatty prior to vac sealing. Otherwise your fatty becomes a flatty.

When you thaw it out cut the bag to break the vacuum before defrosting. If you don't it will still end up being a flatty.

 

[DougE]

Biggest thing would be to pre-freeze the fatty prior to vac sealing. Otherwise your fatty becomes a flatty.

Much like vac sealing sausages. par freeze then vac seal

 

[ov10fac]

Great suggestions, thanks.