I have some belly bacon that is curing now. I used TQ for the cure. My refrigerator was too cold and the backon froze while in the vaccum bags. It was partially to fully frozen for about three days. I have the temperature under control now, right at 38 degrees. It will not be until next weekend before I can smoke it. That will be 13 days in the cure. Will this be ok? This will be my first and probally my last time at belly bacon. Boston butts are cheaper and easier to find. I have made bacon with them twice.
