I have a 2-pound piece of pork belly which is vacuum packed and had been kept frozen. I defrosted it last Saturday with the intention of curing it to make bacon. However, we didn't get to the project and it's still in the fridge and in its unopened packaging. I'm not familiar with vacuum packaging and its affect on freshness, and have several questions:
1) If I re-freeze i\the pork belly, will that affect the meat's quality?
2) Can I keep the package in the fridge until this weekend or even for a couple of weeks before curing it? Will the vacuum packaging protect its freshness?
3) If I begin the curing process this weekend, and it's ready the following weekend, how long will the bacon keep once cured?
Ideally, I'd like to delay the curing and have the bacon ready to go in 3-4 weeks in order to share it with some friends at that time. But as you can tell, I want to make sure that the quality is still good and that the bacon will stay fresh in the fridge, so I'll do whatever's best.
Thanks for any advice!
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