Hi, we have 3 pigs to be slaughtered very soon and I wanted to have a go at dry curing some of the meat. The trouble is that it's not the right time of year for it (according to what I've read on the net) and I don't have a drying curing chamber rigged up yet so I'm wondering if it's ok to just chop it all up and stick it in the freezer until I'm more prepared, then thaw it out and dry cure it (as in salt it, cold smoke it and leave it hanging for months - no cooking).
Thanks.