I'm wanting to cook a bunch of hams around Christmas time for some folks.
I do not have enough fridge space for curing all at the same time and I want to smoke them all together.
My plan is to cure as I go and freeze the finished batches and start new ones.
Is this okay or is freezing wet cured product before cooking not on.
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PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
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AP Rub by Malcom Reed
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Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
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this is as close to an answer as i could find but it does not address texture. Wet brining is going to increase liquid content and then when frozen will rupture more cells. To me this should adversely affect texture and make it a little mushy, but i cant say ive ever done a side by side.
i know you are curing but i really dont have enough experience here to say if there would a difference. My gut says if you rest them in the fridge after curing before freezing then you should be fine.
Last edited by grantgallagher; November 28, 2019, 09:45 AM.
How long do you rest in fridge and would cooking from semi thawed be an option.
Can you pick up a texture difference from one that was not pre frozen.
Do you think pork would react different to beef.
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