I have made Canadian Bacon a couple of times using Meathead's recipe and I want to make some corned beef brisket for pastrami. My question is, once you cure your meat can you remove it from the cure, vacuum seal it, and freeze the meat until you are ready to smoke it? If this is OK, how long can you keep it before you finally thaw and smoke the meat?
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
If you are going to freeze it, I would cook it in a sous vide bath first, then smoke it. Straight into sous vide from frozen. You should be able to keep cured meat in the freezer for months, if your freezer stays at a constant temperature.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I have frozen corned beef brisket (both store bought and home made) multiple times without any noticeable ill effects. Just thaw and follow whatever method you prefer for making it into pastrami.
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