I'm planning to butcher a pastured half hog on the kitchen counter in a few weeks (my wife is obviously my soul mate). I'm working out my plan ahead of time. Spare ribs, tenderloin, and boston butt will all go in the freezer right after I cut them up (to be hot-smoked on the Big Green Egg as the spring progresses). I plan to use Pop's brine for the belly (for bacon), for the picnic shoulder, hocks, bone-in ham, and probably also at least half of the loin for canadian bacon. Unfortunately, I can't logistically brine all that at once (besides, I want to experiment with the brine so all my eggs in one basket - err, brine bucket isn't a good idea) so I'm having to pick and choose what to process first.
Anyone got any guidance on what, if any, hit I take in terms of quality when I freeze before curing? Are there cuts that that are more forgiving to freeze before brining?
Thanks in advance for any help. I'll be sure to post pics!