So I'm trying out some of the bacon recipes on the free side, and I have a logistical issue. The bacon has been curing for about 4 days now, and it should really come out and be smoked today. However, we're under a red flag warning - there's already a 1500 acre+ wildfire about 20 miles from us that's still burning. I don't want to risk embers under these conditions.
So here are my questions:
Can I remove the bacon from the cure, freeze it, and smoke it later?
How long can I sit refrigerated, cured, and unsmoked?
Tomorrow looks like it's going to be significantly cooler, so I may be able to get it done safely tomorrow morning. I probably still need to do fire watch to be on the safe side.
Thanks in advance.
So here are my questions:
Can I remove the bacon from the cure, freeze it, and smoke it later?
How long can I sit refrigerated, cured, and unsmoked?
Tomorrow looks like it's going to be significantly cooler, so I may be able to get it done safely tomorrow morning. I probably still need to do fire watch to be on the safe side.
Thanks in advance.
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