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I found an almost 10 pound Pork belly at Costco. Since this is my first try at making Bacon, I didn't want to screw up 10 pounds of meat. I have it cut in 3rds and they weight just under 3 and 1/4 pounds each. They are all right at 1 1/2" thick. I have been reading methods and recipes all day. I am hoping that there is a way that I can freeze part of this, and do just a 1/3rd of it so I can make adjustments as I go. I should say that I am going to try shipping this to friends, so if it is frozen now, can I thaw it and once it is cured and smoked, can it be refrozen? I am sort of at a crossroads, and need so ideas and recipes. Any thoughts, or suggestions would be greatly appreciated.
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If your only thought is bacon, I refer you to Chaplain Bill's many recipes and posts. If you're into something different and very good, check out AndyJ's procedure for smoked pork belly. Fantastic! On the refreezing I have had no problem refreezing pork belly cooked but not cured, can't speak to cured bacon, but isn't that what major producers do? Standard food safety rules would apply.
Spend a couple of bucks and get a kitchen scale. But get one that's accurate down to .1 grams. They cost about the same as the ones that are only accurate to 1 gram.

Most of the sausage & bacon recipes you'll find also list ingredients measured in grams. MUCH easier if you want to scale the recipe size, say 25lbs. down to 5lbs. What's easier to figure out 1/5th of 5 grams or 1/5th of a tsp.?
quote:
Originally posted by Idaho Mike:
I am hoping that there is a way that I can freeze part of this, and do just a 1/3rd of it so I can make adjustments as I go. I should say that I am going to try shipping this to friends, so if it is frozen now, can I thaw it and once it is cured and smoked, can it be refrozen?


Yep, you should be just fine. The last big pork belly I bought was a 27lb. whopper. Cut it up, put in the freezer. Took some out now & then, smoked it uncured, made bacon a few times, threw the bacon back in the freezer so it wouldn't go bad. Think I still have a little bacon left.

For a change of pace and a pretty tasty appetizer, slice some of that belly about 1/4 inch thick and make some Char Siu. Good Stuff! I'll try to post one I did a couple weeks ago.
Wow, I missed a discussion on bacon Frowner. Sorry, I need to monitor the forum more. If what you're asking is can you freeze a pork belly, thaw it, cure and smoke it and then refreeze it, the answer is yes. Nearly all mine is done like this, as I receive my pork back from the packer frozen. I also saw something about shipping. If you dry cure like I do, your bacon can stand a few days in the mail. I've never had a problem with my bacon or deli ham shipping it thru the mail. Note, my product looses over 35 percent water weight in the process. How did you belly look at Cosco? I herd that Sams in Springfield, MO began carrying pork belly, so I stopped by last time I was in town. It was 3.35 a pound and looked nasty and fatty.

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