Nicholas Midgardener

Traditionally they would have hung the smoked cured meat in the smokehouse til they needed it, and then cut pieces off depending. Salt meat would be rinsed or soaked first then cooked. Have you thought about canning some? That could help you in the here and now with freezer space.

Historically the salting and smoking of pork was more common as it was easier to preserve. The foxfire books have a section that gives you step by step instructions for curing meat. You will need a smokehouse or similar to hang it. This might be a bridge too far if you havent set up for all this yet.

There are many more homesteaders and people working together than you are able to find just searching the web. Many folks dont have an instagram or whathaveyou. They just do. To find those people you are just gonna have to search em out the old fashioned way.