Recently completed my second batch of home cured and cold-smoked bacon. The quality of fresh side that I am getting is stellar from Sugar Valley Meats but unfortunately they are about 2 hours away. Sure I bet I can find belly closer to home but I'm partial to this butcher. My question is, can I freeze pork belly PRIOR to curing and then thaw it out to cure and smoke? Has anyone done this? I'd like to buy maybe 50-60 lbs at a time.
Conservative stalwart in Thornville, Ohio