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?
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?
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