Why is it important to thaw meat before curing?

* Better salt penetration: Frozen meat has tighter muscle fibers, allowing the curing salt to penetrate more evenly and thoroughly.

* Reduced bacterial growth: Curing salt inhibits bacterial growth, and freezing further reduces the risk of spoilage.

* More manageable: Frozen meat is easier to handle and cut into manageable portions for curing.

* Consistency: Curing frozen meat helps ensure a more consistent cure throughout the entire piece.

However, there are a few exceptions:

* Large cuts: For very large pieces of meat, it might be easier to cure them after thawing, as it may be difficult to fully freeze a large piece.

* Specific recipes: Some recipes might specify thawing before curing, especially those that involve long curing times or dry-curing methods.

In most cases, curing frozen meat is the recommended approach. It allows for better salt penetration, reduced bacterial growth, and easier handling.