We had some hogs butchered a few months back, and had the butcher cure up the hams and bacon. I've noticed the last 2-3 packages I've taken out of the freezer seem to have an "odd" smell and it comes through when you cook it. I'm not edjumicated on the curing and such of meats, yet. Is there anything I can do to "save" this bacon? I've got about 20+ lbs that if I had to throw it away..................I'd probably have a breakdown. It's not bad enough to make anyone sick, but it ain't right. The first months I used it this "odd" odor was never present, and I kept telling myself to use this sparingly to have some for months to come. I'm fixing to buy a foodsaver today, and got to thinking maybe I could smoke this bacon some more, and then freeze it in sealed bags. The packaging from the butcher is sort of cheap, in my opinion. Maybe I can cure the bacon longer, and stop it from turning any further? Man.........................I'd really feel like I lost a limb if I had to throw out this much GOOD bacon..........I've never had pork fat go bad, so this bacon concern has me a little confused. Am I facing the same concerns with the hams too? I sure thought you could freeze meats for longer than just a few months.