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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-04-2012, 03:01 PM | #1 |
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC
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AFTER you've made the bacon...
Ok...so I did do a search down below, didn't really find what I was looking for (figured I'd get the disclaimer out of the way...)
Whether you cold smoke or hot smoke, how are you saving it for later? Say you do 10 lbs worth...and don't eat it right away (I know, right), how are you wrapping it, when are you slicing it, sealing it, etc. What I'm thinking is after smoking is done, is to chill it right away, slice it 3/16" thick, then vacuum seal into 1 lb servings. Do a lot of them, store them up in the freezer for a bit. Have a Blessed day!! |
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11-04-2012, 03:33 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Slicing it up and VacuSucking will definitely work.
Probably not necessary unless you expect to freeze it for more than 60-90 days or so. Or, you can portion it up and double bag it (without the pre-cooking) like I describe here: http://www.bbq-brethren.com/forum/sh...d.php?t=147282 It freezes really well no matter how you do it. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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11-04-2012, 03:41 PM | #3 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I slice it an vac u seal in it one pound packages, that of course never last long enough. They freeze really well.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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11-04-2012, 03:48 PM | #4 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Just wrapped some for storage a few minutes ago. I was going to vac pack it but decided I don't have enough vac bag to do that, so I doubled wrapped each section with plastic wrap and put them into individual bags, which except for what was sliced for the kitchen fridge and put the rest unsliced into the freezer. I did let it cool before putting in fridge, then let it air dry for the last two days with some wax paper laid loosely on top just to keep anything from falling on top of the meat.
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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11-05-2012, 04:54 PM | #5 |
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC
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Thanks folks, much appreciated!
Jalon |
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11-05-2012, 05:21 PM | #6 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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I also make 10lb batches and FoodSaver / freeze for a later date. Just toss in warm water to defrost and Barb is you auntie!
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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11-07-2012, 02:39 PM | #7 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
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The loins I get are ~3-4kgs and I get somewhere in the region of 80 slices plus a couple of 'end' steaks once cured and cold smoked.
Once cured and cold smoked I slice then vac. pack in eight slices packs (this is enough for a bacon butty for the Mrs and I) I then freeze them and take a pack or packs out of the freezer as needed. |
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