Yes! Except I don't slice until I'm ready to fry it. I use medium ground cornmeal, and after removing the cure, I let the loin sit at room temperature until the surface gets a little tacky, then roll it into the cornmeal. Depending on how long you will store it, vacuum sealing and freezing is fine. If I'm freezing I'll slice the lion into 1 pound sections and vacuum seal them separately. If you are going to use it up within a week, tightly wrap in plastic wrap, then in a sealable bag works great.