Well yeah, but saying "I do it all of the time" and not providing any advice . . . !!! Come on, give some details of your experience!
I'm kinda new here, so please pardon the interruption.
No pardon needed. Everyone's welcome here.
Well, my procedure is to take a whole fresh side and cut it into ~4 lb pieces to fit them into 2 gal. zip lock bags (the bellies I buy are generally 12ish lbs). Rub the meat with the salt, sugar, nitrate mixture as prescribed in Charcuterie. I'll also add to that rub some crushed bay leaf, garlic (either high quality powder or minced), and course black pepper. Into zip lock baggies go the pieces which are then placed in the fridge. Every other day for a week I flip the slabs. ( I don't remove the liquid from the bag). After a week, the slab is removed, rinsed and course black pepper is re-applied to the slab. Sometimes I'll bake or smoke the slab. Others, I'll just wrap in a bag then in butcher paper and freeze until I'm ready to use it.
When I plan to cook it, I'll quasi-thaw the bacon, and using a VERY sharp chef's knife, cut into thin strips. You'll want the meat to be kinda solid to cut it easier. These strips are placed on a baking rack atop a sheet pan to bake until "done"
I've found that while the smoke and cooking before freezing does add to the flavor, it's quite good cured and frozen (sans smoke or baking).
Trust me, homemade bacon done properly is glorious.