CB Questions

[JimmyJoeBob]

I have a 4lb loin ready for a smoke on Saturday using Apple and Maple. I used Shooter Ricks recipe and all looks good now. I will cut it in 1/2 and cook to 140 and the other half to 160 for sammies and snacks.

Question: I have read some where that freezing meat prior to curing changes the cell structure of the meat for the curing process and may not be a good cure.

Hell. I bought 4 Loins at 4 lbs @1.49 aand froze them.
The local Albertsons have Butts for .95 @ lb. I would love to stock up for Buckboard and pulled.

Does freezing the loins make a difference or do I just have to smoke them as a regular smoke.

[Texas-Hunter]

I have froze them and then made CB with them.. Never had a issue.. I seen the ad today as well... I just need to see if I have room to put more in the freezer..

[JimmyJoeBob]

Jeez, I hear that so much from my Bride of 42 years. Where do you want to stick that meat, then I told her....oh well another day we'll talk later.

[Richtee]

Freezing DURING the cure makes for problems with uneven curing. Keep the meat at 40 give or take a few. Freezing beforehand and a complete defrost is not an issue.