Just picked up about 17 lbs of Pork Belly to make some bacon. I got the curing process down, but I have a few questions. If I don't want to cure it all at the same time, can I freeze the pork belly and cure it later? If I cure it all now and don't have the capability to smoke it all right now, can I freeze the cured (but not smoked) bacon? Thanks in advance for all ya'lls help!