I'm getting ready to butcher our pig and I really don't have time to or know how to cure it.. My butcher doesn't do it.. Thanks Carrie

-- Carrie (onemaur@yahoo.com), February 07, 2002

Answers

I think so. Oh that is definitive. I mean we have done done smoked and cured sausages after freezing and rethawing. And I belive hubby has done bacon, I can't remember on the hams though. He does them all. Be careful on thawing and follow the recipe carefully, so you do not get ill. If you get really stuck I have a GREAT book on sausages, hams and everything but I don't know the title right now...

-- Novina in ND (homespun@stellarnet.com), February 07, 2002.

Didn’t find a direct answer to your question about freezing and then curing, but found two extension articles that may answer some of your questions about curing Univ. Minnesota Extension , http://www.extension.umn.edu/distribution/nutrition/DJ0972.html, Since bacon has only a one to two month freezer life because of its salt content, it may be advisable to cure one slab of bacon at a time. The uncured belly can be frozen until curing.

Univer sity of Missouri-Columbia G2526, Country Curing Hams, http://muextension.missouri.edu/xplor/agguides/ansci/g02526.htm, Regardless of the source, apply cure within 48 hours after slaughter, hams need 30 to 40 days of cool weather (less than 40 degrees F night temperature) to prevent spoilage.

-- BC (desertdweller44@yahoo.com), February 07, 2002.

I believe that all freezing does is stops the decomposing process. As long as you don't thaw it out, freeze it, thaw it out, freeze it, and keep doing this several times before consumption you should be alright. If it has only been frozen one time you shouldn't have nothing to worry about.

-- r.h. in okla. (rhays@sstelco.com), February 07, 2002.

I've tried dry-curing (country ham) a frozen ham with disastrous results -- don't recommend it at all. Nonetheless, I know folks here in town that sugar-cure frozen hams with excellent results. So, I think it depends on how you intend to cure the ham.

-- Mike nNuckols (nuckolsm@wildak.net), February 14, 2002.