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Belly Question?

post #1 of 2
Thread Starter 

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?

post #2 of 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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