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?