Can some experienced Baconeers tell what they know about the keeping qualities of the bacon being made here? My local abattoir will sell a 50 lb case of bellies to me for $2.69/lb. They won't break a case, so the ol' Apex Apparatus is going to make a lot of bacon. My folks and some friends all around the country want some of it. I want to know if the finished bacon will be just fine after 3 or 4 days in the mail. After all, its supposed to be a preserved food. Thx.