Newbie bacon question

[blucmal]

When dry curing bacon I use a vacuum bag. I am wondering can I cure meat then freeze before smoking? Will washing the outside off stop the process or will it keep getting more and more salty. I do my cure by weight of meat 2.5% salt 1% sugar and .25% pink cure. Reason I ask I live in a hot dry climate and fire bans happen regulary and wondering if its safe to freeze and will saltiness be ok if I freeze it untill its ok to run smoker...

 

[DanMcG]

You can freeze it just the way it is, in the vac bag, then rinse it off when you thaw it out, before smoking.
It won't cure while frozen.
you don't want to rinse it before the cure time is completed.

Oh, and welcome to the forums!

 

[blucmal]

Awesome thanks