Am I correct in assuming there's no difference in curing fresh pork bellies or ones that have been frozen previously when making bacon? I have a friend who loves my pastrami and sausages so he decided to have me take a crack at bacon for him. So tonight I will have #30 of pork belly dropped off to cure
I'm thinking I'd rather start with a fraction of that so I don't screw it all up. (plus have a chance to tune the recipe to his taste as he shies away from overly salty food) I'm planning to freeze the rest for a few weeks while working on the first batch. Anybody have a reason not to do that?