Belly Question?

Discussion in 'Smoking Bacon' started by foamheart, Apr 25, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just put two bellies in the cure and have another ready to go.

    Here is 6 slabs I have placed in a 2 ziplocs (the extras).

    I know they looks sorta small its an optical illusion. So is there any reason I can not just re-freeze those and maybe throw in the cure bucket after this current batch is done?

    Been fun today I cut up 16 lbs. of cracklin meat, made boudin, got a cure bucket fulla bacon......  LSU is a rain delay, what else to do? Florida is just too far!

    I am going under the assumption its ok, but its still in the reefer.

    I thought about a freind long ago told me about cureing the bellys and using cured meat for cracklins? I don't think I could stand that much goodness.

    So refreeze is OK?
  2. Hello my friend.  So as I read it you are asking if you can freeze it in the brine?  Will it freeze properly in the brine?  I'm in.  Dunno.  Good question.


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