I wrote
To answer your last question Yes you can make bacon from pre-frozen pork, though you have to make sure that it is fully defrosted prior to adding any salt or cure. No difference in taste but generally an improvement in texture.
Aris wrote
Improvement in texture with frozen meat? That's interesting indeed!
taken from �Principles of Food Chemistry (3rd ed)� by John M. deMan, PhD
taken from �Lawrie�s Meat Science Sixth Edition� by R. A. LAWRIE
As can be seen from Table 8.12 above salt equalization occurs quicker with pre-frozen and thawed meat than with fresh/unfrozen. It is predominately salt that makes our food taste to us. The theory is that as the salt is more readily accepted into the meat, when we consume a piece of pre-frozen and thawed salt cured pork it can give the perception of being more flavourful, and is often judged as having a better �mouth feel� � a quality related to texture.
kind regards
Parson Snows