This is my 1st winter learning about curing meats and my 2nd attempt at BBB. The 1st attempt was EQ brining, and it came out a little too ham-like for my taste. I now have 12 lbs of pork shoulder in the fridge with Disco's rec. amounts of #1 cure, kosher salt and brown sugar to make BBB. I am at the end of the recommended cure time and the weather forecast for the next few days is light rain, freezing rain and blizzard like snow conditions. My MES smoker sits on my uncovered back deck and it will be way too windy to put out the pop-up awning or umbrella that I normally use in wet weather. I likely won't be able to fire up the smoker until next weekend, weather permitting.
The pork shoulder is cut down into roughly 2 lb chunks and individually vac sealed with most of the air out of the bags. Can I just throw the bags in the freezer until next weekend, dry cure and all? Or should I remove rinse and re-seal before I freeze? I don't mind rinsing and soaking after they thaw to get the salt level right. Just trying to save time and $.
What would you do?
The pork shoulder is cut down into roughly 2 lb chunks and individually vac sealed with most of the air out of the bags. Can I just throw the bags in the freezer until next weekend, dry cure and all? Or should I remove rinse and re-seal before I freeze? I don't mind rinsing and soaking after they thaw to get the salt level right. Just trying to save time and $.
What would you do?