I have about 14 pounds of various size pieces of fresh raw pork. I bought a whole leg for 97 cents pound yesterday and by the time I had removed the skin and most of the fat layer and the bones I had all these roast size pieces.
I plan on curing them in a wet brine using pink salt etc. I've done this before and liked the result.
My problem now is I don't have enough room in my fridge to wet brine all the pieces.
Can I freeze most of the pieces then later thaw them and then cure them?
Also I have always eaten the cured ham within a few days after curing so I haven't needed to consider long term storage. Can I freeze cured ham? If so is the texture changed?
I just want to make your classic ham sandwiches and use some in soups.
Thanks for any advice.