Help...got an urgent pork processing ??

[CornerstoneAcre]

We butchered and are in the midst of processing our first pig. The loins/chops are done. The sausage is done (awesome I might add). We have a brine made up that I think we are really going to like. I have found info that says don't brine anything you plan on freezing. Is this true? If so, why not? I really need to know if I should brine all the bacon and all the ham right now or just freeze it "raw"? We do plan on brining then cold smoking....HELP I don't want to screw up 70# of meat!! We would prefer to go ahead and brine everything if that isn't a problem.

[CornerstoneAcre]

Also, if you cold smoke it is it considered "cooked"? We are talking about 80 degrees.

[Ed Norman]

We normally dry cure bacon and freeze it after smoking and slicing. No problems. The hams get brined and frozen and so far, we ain't dead yet.

[Pony]

We freeze and brine/smoke later on. I've been told that the meat is very tough if you brine/freeze.

Cold smoking doesn't count as cooked. It'll keep just dandy (though I'd refrigerate), but you should still cook it before serving.

[Ed Norman]

Originally Posted by Pony

I've been told that the meat is very tough if you brine/freeze.

I can't tell the difference in our hams.

[Whisperwindkat]

It is my understanding that if you brine it you must freeze it unless you plan on eating it right away. Brine curing doesn't sufficiently dry the meat like salt curing and the meat will spoil, whereas salt cured can be hung unfrozen for months. I would freeze if not eating it right away.

[Welshmom]

I'd vote for freeze, then brine and smoke. That's how I do mine.
p.s.- cold smoking does not cook it - after cold smoking, your hams or bacon will still need to be cooked till done.