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Pork Belly - Freeze before curing?

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    Pork Belly - Freeze before curing?

    It's Maple sugering time here in the Northeast. A friend of mine has a pretty large farm and sugar shack and has offered to send me a few jars in exchange for home made maple bacon.
    Just my luck, caught a nice sale at a local Asian Market for 2 beautiful, lean pork belly portions (a few pounds each).

    Unfortunately, I just found out that I won't be getting the maple syrup for a few weeks at least.

    Is it ok to freeze the pork bellies before curing? Or, should I bite the bullet and make some bacon now and buy more later?

    #2
    I buy slabs from Costco, cut them into 3 pound pieces, and freeze them. I have noticed no issues with freezing them for a short period of time.

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      #3
      No problem with freezing before curing. Just make sure to lock out the frost!

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        #4
        vacuum seal and freeze away.

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          #5
          Thanks Chaps, vacuum sealing and freezing shortly!

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