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    I had a hog processed and the butcher was supposed to save the bellies so I could make bacon . They sliced it all 3/8" thick for fresh side. Can I use Bearcarvers / Tenderquick bacon recipe of 1 tablespoon tq and up to 1 tablespoon brown sugar / # sprinkled on it laid out flat and then bagged? How long do I cure since it is only 3/8" thick.

    The butcher did give me new bellies to make bacon.
    Don..

    2 of me best buds ever! R.I.P guys
    ______________________________
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  • #2
    Side Pork. Love that stuff and hard to find here. Salt and pepper and fry in a pan like bacon. You might be surprised on how good it is.

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    • #3
      Now I think 3/8ths is pretty thick. Keep the heat down lower than frying bacon.

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      • #4
        Already in cure. Just need to know how long..
        Don..

        2 of me best buds ever! R.I.P guys
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        • #5
          5 days would be plenty. Prolly 3 would but why rush it.
          In God I trust- All others pay cash...
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          • #6
            that thick - overnight would be more than enough :-)
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              Thanks guys. Not fond of fresh side, so I thought I'd try THICK bacon.
              Don..

              2 of me best buds ever! R.I.P guys
              ______________________________
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              • #8
                Figured I would cold smoke, 80 - 90* for 3-4 hours with apple. Any Thoughts?
                Don..

                2 of me best buds ever! R.I.P guys
                ______________________________
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                • #9
                  You could use some of Ritch's meat glue and glue two slabs together, be thick bacon then!!
                  Mark
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                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                  • #10
                    Originally posted by Mark R View Post
                    You could use some of Ritch's meat glue and glue two slabs together, be thick bacon then!!
                    That would work. Then slice
                    regular thickness.


                    Sent from my XT1650 using Tapatalk
                    Don..

                    2 of me best buds ever! R.I.P guys
                    ______________________________
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                    • #11
                      Originally posted by Richtee View Post
                      5 days would be plenty. Prolly 3 would but why rush it.


                      Sorry I'm late---I like Rich's answer best.


                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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