Bacon help!

[merrell]

Long story short.... Had a pig processed and the butcher screwed up and gave me 1/4"sliced side meat instead of bacon. Can I thaw and cure and smoke just like a belly and have really thick bacon? Will it cure in a day or two? All laid out to put cure and seasoning on so am I actually only curing a 1/4 inch of meat???

[Richtee]

Yeah... but you can’t hurt letting it go a few days either. WTH was he thinking??

[merrell]

Yeah... but you can’t hurt letting it go a few days either. WTH was he thinking??

Gave them my cut list leaving the bellies whole so "I" can do my own bacon. They did give me two additional bellies FOR SCREWING IT UP.

[merrell]

All laid out on racks, how long would you smoke Rich?

[Richtee]

Maybe some diced..nice in salads and beans. And ground..A GREAT addition to a breakfast sausage mix too!

[Richtee]

Something that thin... 6-8 should be plenty I’d think. Try a slice after 4-5. Lotta surface area to absorb smoke per weight of meat.

[Jailer]

I'd probably smoke it and grind it. If you got some venison mix it 3 parts venison to 1 part bacon and it makes some fantastic burgers.

[merrell]

Thanks fer the ideas Guys........

[Bearcarver]

Everything said here already sounds Great !!


Bear

[barleypop]

Take the bellies they messed up and cold smoke them a few days, vacuum pack in desired size packs and save for beans or experiments.

[minnbill]

sounds like side pork .I love side pork Just salt ,pepper and fry

[SMOKE FREAK]

sounds like side pork .I love side pork Just salt ,pepper and fry

That's what I was thinking