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Bacon got frozen during curing

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    Bacon got frozen during curing

    So, I currently live in Korea. We have a Kimchi fridge, if you've never delt with it, Kimchi has a VERY strong odor that will penetrate anything, plastic wrap, eggs, milk carton... it just invades anything in the fridge, so you use a seperate fridge. Our model has two compartments, so the right side I use as my meat fridge. It has 3 settings:

    1. Cold as hell (this one is good, just below freezing).

    2. Freeze in 2-3 days.

    3. Freeze within a few hours.

    I read Korean, but everything on it is an abreviation so not very good at that. I had my wife (Korean) adjust it to the middle setting when I made stuffed pork loin a little while ago. I made it the night before cooking (stuffed, tied, etc) and the 2nd setting was perfect to make it solid but not frozen. I had her readjust it when I noticed it was too cold, I started bacon and sausage two days ago. She misunderstood "turn it back down" as make it go colder... oops. In less than 6 hours it was frozen solid.

    It's at the right temp now, but should I just add another day or two to the cure to make up for the time frozen, or start over?

    I think I would just start the cure over. Once frozen, not much is moving around in there including the curing salts or seasonings. Just my 2 cents.


    • Valsacar
      Valsacar commented
      Editing a comment
      So, I did restart it... was planning on smoking this weekend. There's very little liquid left in it, but nothing leaked out...

      I should be clear, it started with the normal amount of liquid.
      Last edited by Valsacar; November 4, 2015, 08:10 AM.


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