Canadian Bacon Question

[josbocc]

Hey Everybody,

I did up two pork loins of Canadian Bacon (Habanero Smoker Style) last week.  They have had their obligatory two days in the fridge (boy is that a loooong two days), and now it's time to package.  I just got my new Chef's Choice slicer in the mail today, so this is gonna be a bonus.

My question for the gurus of smoking is..., should you slice the CB before freezing (vacuum sealed of course), or freeze as 2-3 lb. loins, then slice after thawing? 

This wasn't a problem on my first attempt at CB as I only did one loin, and it went pretty quick.  Any input, or experience would be appreciated.

Thanks,
Jeff

[pensrock]

I always slice,vac then freeze.

[josbocc]

Pens,

That's what I had figured, but I wanted a second, or third (or more importantly an informed) opinion.  Thanks for the assistance.

Jeff

[Brother Bill]

 we always slice & freeze in small vacuum pouches. Seems to work for us as we give some away as well.

BB

[Habanero Smoker]

Same here. I slice, vacuum pack, then freeze.

[josbocc]

It would appear that I have a consensus.  Thanks to everyone.  The CB has been sliced, bout 1/8th of an inch, and vacuum sealed in 1 lb. bags.  Got 8 of 'em left.  The first 2 lbs never made it through the weekend.

I'm finally getting to where I think that I can upload pics.  Promise to try to have some following my next endeavour.

Jeff