As I've been curing and smoking baccon (pork belly) slabs for over a year, I store the extras in the freezer. The slab is first wrapped in saran wrap or some other cellophane, followed by wrapping in newspaper and then the finish wrap is freezer wrap with the wax side facing the contents. Being stored for up to 3-4 months maximum, I have noticed absolutely no deterioration in flavor AND no rancidity contrary to what's stated on the 'net.
C&C appreciated.
Best,
-T
C&C appreciated.
Best,
-T