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Pork Belly - Freeze before curing?

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  • JGrana
    Club Member
    • Aug 2016
    • 285

    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?
  • Alphonse
    Club Member
    • Oct 2019
    • 255
    • LA (Lower Alabama - gulf coast)

    #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.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10598
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
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      #3
      No problem with freezing before curing. Just make sure to lock out the frost!

      Comment

      • rickgregory
        Founding Member
        • Aug 2014
        • 691
        • Seattle, WA

        #4
        vacuum seal and freeze away.

        Comment

        • JGrana
          Club Member
          • Aug 2016
          • 285

          #5
          Thanks Chaps, vacuum sealing and freezing shortly!

          Comment

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