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Hi all, probably posted this Q in the wrong forum 1st time round.
I am able to buy good pork loin at a really good price, they will probably be available until mid/late september at this price, I was wondering if it's possible to freeze the loins, then defrost and use them over the winter for making bacon with a brine cure.

Q is it ok to re- feeeze as bacon once they have been brine or dry cured, I know refreezing pork is a no-no.

Thanks

Wal

Whilst many (myself included) may be tempted to do similar, I fear thatr 'official' advice is likely to be against you.

One thing to note if you do cure previously frozen meat is that it will cure more quickly than fresh.

Phil

You absolutely can do this. NO worries, no problems, just a marginal variation in texture, nothing to worry about at all.

Wheels is exactly right, it will cure faster. The water freezes in the meat and bursts a the cell walls allowing salt to penetrate a lot faster. The downside is it tends to weep about 8-10% moisture in thawing, so you may want to allow it to sit in the liquor after you rub and are curing it.

Thank you both, I will give this some further thought.


Wal

Coincidentally, I pulled a chunk of loin out of the freezer last night in anticipation of making some "ham" jerky today or tomorrow.


~Martin