Homemade Sausage Making

I have some shoulder ham brining in the fridge. I also have some beef that I am dry curing in the fridge. Both will be ready to come out of curing soon. I have an invite to go away for a week, that is to good to say no to. What this means is that the ham and beef will be cured, but I will not be able to smoke them until a week later. What I am thinking is that I wash, soak, dry and vac pack them after the curing is done and then when I am able to I will smoke them. Obviously I will store them in the fridge. What do you guys out there think?

Just send them to me and I will deal with them. I would just interrupt the curing process and put them in the coldest fridge and finish them next week.

...wash, soak, dry and vac pack them after the curing is done and then when I am able to I will smoke them. Obviously I will store them in the fridge. What do you guys out there think?

Mark, that should be just fine.

Best Wishes,
Chuckwagon