I get asked quite a lot if cured meats can be frozen, and my answer has always been NEVER FREEZE your cured meats!!
Cured meats like their name says are meats that have been cured. Curing is a process that draws out moisture or water from the meat “cooking it” along the way. Is a process that Europeans have been doing for hundred of years as a way of preserving meat throughout the winter.
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When meats are cured its layers “stick” together forming a single whole solid piece of meat with no space for water to enter. When you freeze the cured product you’re automatically adding water back into the meat. Because the product is solid due to the layers drying out and sticking together, the water can’t enter the meat, instead, it stays on top of the product.
This water after time will create a slimy slippery layer on top of the meat perfect for bacteria growth and making the product unsafe for eating. Plus it will damage the product as the meat will go off.
So NEVER NEVER freeze cured meats, instead, keep them in the fridge or in a cool place out of direct sunlight.
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