What should I do with some curing meat?

markjass · Post by **markjass** » Thu Feb 21, 2013 10:09

I have some shoulder ham brining in the fridge. I also have some beef that I am dry curing in the fridge. Both will be ready to come out of curing soon. I have an invite to go away for a week, that is to good to say no to. What this means is that the ham and beef will be cured, but I will not be able to smoke them until a week later. What I am thinking is that I wash, soak, dry and vac pack them after the curing is done and then when I am able to I will smoke them. Obviously I will store them in the fridge. What do you guys out there think?

ssorllih · Post by **ssorllih** » Thu Feb 21, 2013 17:54

Just send them to me and I will deal with them. I would just interrupt the curing process and put them in the coldest fridge and finish them next week.

Chuckwagon · Post by **Chuckwagon** » Fri Feb 22, 2013 06:52

...wash, soak, dry and vac pack them after the curing is done and then when I am able to I will smoke them. Obviously I will store them in the fridge. What do you guys out there think?

Mark, that should be just fine.

Best Wishes,
Chuckwagon