wildozarkwine
Well-Known Member
- Joined
- Jul 28, 2013
- Messages
- 62
- Reaction score
- 9
I butchered a wildboar yesterday and am curing the hams, shoulders, hocks, and side meat. I am trying 3 different cures, one I bought at the local meat market which they use for there hams ( salt, sugar, nitrates ), one is just brown sugar and salt, the last is rubbed with liquid smoke, then the brown sugar and salt.
I would like to cold smoke some of this but I don't have a cold smoker, yet. I do have access to a Brinkman smoker. Would it be safe to freeze some of this and later thaw and smoke it?
I would like to cold smoke some of this but I don't have a cold smoker, yet. I do have access to a Brinkman smoker. Would it be safe to freeze some of this and later thaw and smoke it?
