Cured pork belly question

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Fire Starter
Original poster
Dec 23, 2014
Southern Mn
  I have aquired a pork belly that has been cured but not smoked yet.  (I was expecting a whole pork belly uncured)  I do not have time to smoke it until next weekend.  Can I keep it refrigerated for a week then smoke it?  Or freeze it then thaw and smoke?  The hog was butchered at a meat market and the belly was cured in a brine for 12 days so it should be cured through.
Did the market use a nitrite cure like cure #1 or their "bacon cure" with nitrite.....

If so, after curing my pork bellies, I place them on a wire rack, uncovered, in the refer for a week to age and dry, forming a pellicle, then cold smoke below 70 deg. F for however many hours I like....

Then I do the same again...  on a wire rack for a week, uncovered in the refer.... after smoking...
Yes they used cure. I have the bellies drying in the fridge now. A BIG THANK YOU for the feedback, much appreciated! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.