Ok, I've got a whole belly, roughly 10lbs that's been curing for 10 days today. I used a dry cure with mortons tenderquick and brown sugar. I believe it's Todd's recipe but not sure right now. Question is, it's going to be a PITA to smoke during the week. What is the best way to hold it till the weekend? Freeze it, or will it be ok if I just rinse it soak it then rebag it in clean bags for a few days? Also, this is my first attempt at cold smoking. We're currently having some unseasonably warm weather here in Rochester and my question is, what are "safe" temps to keep it at. And how long to get a good smokey flavor, but not too smokey.