If I remember my Serv-Safe class, we are allowed 4 hours between 40 and 140 deg. I take it you are saying that if I were to get it above 140 within 4 hours then freeze it, I would not need nitrates? Can I do bacon and pastrami the same way?
Weber Smokey Mountain 18 & 22.5 in
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MAK 2 Star General Pellet Pooper
Medium Green Egg
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Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.
DAMN IT ANDY!!