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.
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.
