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If I end up having to buy a case of pork bellies to make bacon is it acceptable to freeze what I don't use? Does this affect the quality of the bacon after it's been frozen and thawed?
I bought a case a few weeks ago.... 60#'s... my butcher vac'd each one individually at no extra charge.... I don't think freezing will make a difference since we are basically drying out the meat with the salt and the long smoke.... I am planning on cutting the belly into thirds to try different recipes of spices.... they will all be cured the same (salt, cure, maple sugar)..... Just add different spices after the cure is on... Dave