I need some advice. I have four fresh pork belly skins leftover from bacon projects, two I am rendering for the fat today and I want to save the others to make cracklings for a BBQ later in September for some british folks. They asked for american BBQ and I thought adding a plate of cracklings would be a special treat if I smoked them before finishing in the oven. Can I freeze the bellies and then use them? I think I can but I wanted to see if anyone has done this and ran into problems after thawing and cooking. I was thinking about using foamhearts recipe here http://www.smokingmeatforums.com/t/190014/pork-crackling-not-cracklins-foamheart Would this taste good to the British palate? The reason I ask is because I smoked pulled pork for a preschool fundraiser and a buddy did traditional pork loin and belly with cracklings and stuffing. I grabbed a bottle of off the shelf south carolina bbq sauce and I had made a slighy sweet finishing sauce and the ladies liked mine whereas the fellows liked the traditional recipe. Or should I use another recipe for the cracklings? I'm going to do pork butt with a spicy rub and less brown sugar. I will tone down the sweetness on the finishing sauce and im going to make three bbq sauces and put them in squeeze bottles so people can pick and choose for this picnic. Thanks in advance!