Curing & freezing Corned Beef....
Posted: Sun Apr 30, 2017 9:52 pm
I am doing a bit of a test on curing Brisket for Corned Beef....I have done a brine cure on one piece (about 3lbs)
Also a dry cure on a similar sized piece of brisket (flat)....Dry cure (rub for 7 days) and wet cure (brine for 5 days)...
I have also just put a 5 lb piece of what we in Canada call a "bottom round)....This is a tough roast and I injected it with the leftover liquid brine cure from above...and then submersed it in the brine solution where it will stay for 6-7 days...
My question is this : Once I have completed my cure(s) above. I plan to take each of the 3 pieces of beef above and vacuum seal and into the fridge (or freezer)...Am I going to have any problems freezing at this stage...
I have Prague #1 in all of the above cures...
Any comments would be appreciated...
Thanks...
Michael Turner...
Also a dry cure on a similar sized piece of brisket (flat)....Dry cure (rub for 7 days) and wet cure (brine for 5 days)...
I have also just put a 5 lb piece of what we in Canada call a "bottom round)....This is a tough roast and I injected it with the leftover liquid brine cure from above...and then submersed it in the brine solution where it will stay for 6-7 days...
My question is this : Once I have completed my cure(s) above. I plan to take each of the 3 pieces of beef above and vacuum seal and into the fridge (or freezer)...Am I going to have any problems freezing at this stage...
I have Prague #1 in all of the above cures...
Any comments would be appreciated...
Thanks...
Michael Turner...