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oops, I forgot. I read somewhere that you shouldn't try to cure pork that has been frozen. I simply can't remember where I read it, but be careful.

you said you had cured bacon - isn't it essentially the same thing? I'm a novice, but have successfully cured both bacon and 'pig leg on the bone' (can't think how else to say that). There is a choice though, brine or dry cure? Your choice, then you decide whether to smoke it or not (I haven't smoke...