Hey there, I've got a 4.25lb/2ish kg pork belly thawing in the fridge, of which my lovely bride needs about 12oz/350g for a ragu she's making this weekend. I will cut that off the belly tomorrow (and it might not be quite all the way thawed in the center, I'm guessing) and vac seal up the rest. I'm looking to cook that probably Friday the 20th.
Once vac sealed, should I refreeze it or just leave it in the fridge for the five days until showtime? I would need it thawed by Thursday so that I can dry brine it overnight. I can see reasons for either way - whaddaya reckon?
Thaw it in some cold water right before using - pork belly thaws quickly. No reason to risk it another 5d in the fridge, I don't mess around with pork. Had a few of various cuts get stinky in just a couple-three days and had to be tossed.
How you gonna use the belly? Inquiring minds, man...
realdocBBQ I'll be smoking the belly on the kettle low and slow. So all that needs to happen is for it to be ready to dry brine on Thursday evening. So if it goes in the freezer today (Sunday), it'll be in there just a couple days before it comes back out to start thawing again, probably need to do that on Tuesday.
Lived experience matters! Better safe than sorry. I'll be lopping off the piece for my lovely bride's ragu here in a bit, will report back on what the meat's temp is.
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