Question regarding home-cured bacon...

[BBQ'd_Nuke]

After smoking it to 165 and throwing it in the fridge, can you freeze those 1 pounders whole or should they be sliced first and then frozen?

[AZRedneck]

Meathead says after curing and smoking you can freeze the slabs whole or sliced. I have my first batch of bellies in the fridge now, on day 3. Patience is a virtue, but I wanna rip into them already!

[BBQ'd_Nuke]

Thanks, I must've missed that part. I figured you could, but wasn't certain...

[AZRedneck]

Think of it like this. After curing and smoking, it's like the stuff you buy in the stores... kinda, depending on the pink salt you used. Simply, cook it soon or freeze it.

[Steve R.]

I'd slice them and then store in separate bags the number of slices you will likely use each time.

[EdF]

That's what I generally do.

[BBQ'd_Nuke]

Makes sense. On the other side though, if I thaw a pound of bacon, I have to eat a pound of bacon 😎