Hi,
I am looking for advice on using a frozen joint of pork for dry curing and then cold smoking. I have plenty of joints in my freezer from a pig I fattened and then slaughtered last year. What I propose to do is to thaw a suitable piece and then follow the steps for curing and then cold smoking.
I appreciate that it is probably best to use fresh pork, but since I am new to curing and smoking, I thought I would do a trial using the frozen stuff first. I wont be refreezing after the process as I assume that is a health 'no no'.
Can anyone advise me if my idea is ok as I intend to make some smoked bacon for consuming immediately.
Thanks for any help in advance.