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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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Old 11-04-2012, 04:01 PM   #1
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Join Date: 05-08-11
Location: Hanahan, SC
Default AFTER you've made the bacon... 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.

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Old 11-04-2012, 04:33 PM   #2
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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:

It freezes really well no matter how you do it.

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Old 11-04-2012, 04:41 PM   #3
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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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Old 11-04-2012, 04:48 PM   #4
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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.
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Old 11-05-2012, 05:54 PM   #5
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Thanks folks, much appreciated!

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Old 11-05-2012, 06:21 PM   #6
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Join Date: 05-25-12
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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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Old 11-07-2012, 03:39 PM   #7
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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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