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Freeze pork belly?

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.
I cook. I eat. I repeat. Thornville, Ohio


  • Richard FlRichard Fl Posts: 8,163
    I usually freeze in 4-5 lb pieces and just defrost and cure when ready.  I like to take the skin off to make cracklins.
  • I don't see why not, a lot of places sell them frozen.
    Cherry Hill, NJ
  • freeze away my man ! Not a problem!
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • RV10FlyerRV10Flyer Posts: 139

    My butcher sells them frozen so this should not be a problem.  I have a 12 pound belly that has been curing for 5 days.  When I bought it, it was frozen solid.  I placed it in the refrigerator on Friday evening and it was fully thawed by Saturday afternoon.

    One thing I'm curious about is how long can they stay in the freezer both before curing and after if you choose to freeze some of the bacon.


    North Texas

    XL and Small BGE

  • HibbyHibby Posts: 581
    edited January 2014
    My understanding is at least 6 months post-cure/smoke. Thanks for the info regarding frozen bellies to start.
    I cook. I eat. I repeat. Thornville, Ohio
  • RV10FlyerRV10Flyer Posts: 139
    I'm sure we will eat it before six months but that is good to know, thanks.

    North Texas

    XL and Small BGE

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