I need input on smoking and freezing 2600# of fresh hams

Just my thoughts; I would store in Ziploc bags and gett as much air out as possible. Also, it would be preferable to have a freezer that is NOT frost free. Frost free freezers promote freezer burn. Good luck 2600# is a huge undertaking,

The primary issues with cooling large volumes of meat are plenty.

Have you taken a Food handling course?
If so - then you know there are certain requirements and techniques to safely cool down cooked foods thru the danger zone.
If not - go get someone who has the knowledge to assist you.



For example - think of a mass the size and shape of a standard red brick - weighs a couple of pounds. That size will take longer to cool down based on its physical size and density.

Take that same brick - and spread the mass thin within a 1 gallon ziplock - shaped like a book. and place it between ice blocks/refreezable blue cooler blocks and watch how fast it cools down. Or you can also place it between two hotel trays of ice for a quick chill... before going into the deepest portion inside a walk-in in the lower elevation (knee level).


It all depends on maximizing surface area to an iced surface.

You do not want to put hot hotel trays full of BBQ (10-15 pounds per tray) into a cooled environment.
Improper cooling will risk unsafe foods to the public.

I would not want to be there when that happens... liability will not be kind.

That is a huge undertaking to try to cool that much meat, then trying to thaw and reheat the day of the event.

How do you plan to cool 520 lbs of ham rapidly??
That is the biggest hurdle as I see it.

Put the hams in pans on a table when you get them out, get a box fan and blow directly across the hams, if you have a airconditioner you can put behind the fan even better. You will be fine. Just make sure you get them low before you put them in the freezer or you will kill your freezer.

As they stated, the safety factor in cooling hot food is a major issue.

For our VFW pig roast we cook some in advance and safely freeze in 1/2 pan trays adding apple juice after cooling. We plan to cook as much as possible the day of the event but it is not possible to cook all that day. Our first run is low and slow and then when those go on hold for resting we do a second batch hot and fast. The precooked goes into a 24" "Camp Chef" propane smoke vault that we use as an outdoor oven next to the cookers. We can heat 12 1/2 trays at a time in a controlled temperature. We also fill the warming box on the smoker and have a constant supply always hot and ready for serving.

I hope all goes well for you..