Post Smoke Shelf Life

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Original poster
Jan 7, 2022
Good Morning!

I took my fresh pork belly slabs and dry cured them for 12-days. Pulled them out, washed them good, let them dry for 24-hours in the fridge. Smoked them to 150 degree's with apple wood. Sliced the first slab with a chef's knife.. fried some bacon up.. mmmm was soo good.

Looking at the rest of the slabs (8 of them) I was thinking of taking to my work on Tuesday where we have a commercial meat slicers to get consistently thin bacon. Then freeze pack and into the freezer for storage.

My question is if I stopped the cure on Thursday, Smoked on Friday will the slabs still be in a fine enough state on Tuesday to slice store? Right now they are in ziplocks with air pushed out best I can in fridge.
Yep, a day or 3 rest before slicing will allow the flavors to level out. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.