Not cured or smoked but already cut up.

somdsmoke

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Original poster

Jul 31, 2011

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• Aug 1, 2011

• #1

I did some looking and searching but I'm not sure this is a common question.

My grandparents get a whole hog or 2 every year and keep the rest of the family pretty well supplied with chops and sausage etc.

For one reason or another the man who does their butchering packages his/their "bacon" fresh, raw and already sliced. 

What would you guys do with it, besides asking him to just package the belly whole from now on?

 

codyc

Newbie

Jul 28, 2011

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10

• Aug 1, 2011

• #2

Is it Side Pork? I have my Butcher do the same thing.  I use Tastefully Simple Grillin Seasoning on mine and then fry it up.  It's a really good cut with a different kind of flavor.  Besides, it's nice to have a variety of meats for breakfast. 

 

meateater

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Oct 17, 2009

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• Aug 1, 2011

• #3

If it's the belly's I say keep them whole. 

 

venture

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Aug 1, 2008

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Central California

• Aug 1, 2011

• #4

Find a new butcher.  Get the bellies whole.

Good luck and good smoking.

 

roller

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• Aug 1, 2011

• #5

X3

 

SmokinAl

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• Aug 2, 2011

• #6

Yep, keep it whole.

 

Bearcarver

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Sep 12, 2009

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• Aug 2, 2011

• #7

Yup---Definitely keep it whole, or in pieces, but not sliced raw.

Bear

 

pops6927

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• Aug 2, 2011

• #8

He is a meatcutter, not a processor so the only avenue he has is to cut the belly into a useable product for them; i.e. sidepork, or fresh pork belly.  If you want it any other way just tell him, I'm sure he will do it any way you like.

 

daveomak

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• Aug 2, 2011

• #9

I had my first taste of side pork when FIL raised 2 pigs to divide for the 3 kids and himself. ('68). I really enjoyed it. Sliced really thick, 3/8" and fried. Uniquely different taste and delicious.

I would keep it the way they provided it. Thank them and buy more pork to process the way you would like it.

Periodically I buy store bacon and put it on a rack in the smoker on a shallow pan. Add pepper etc. and smoke for several hours and render some of the fat. Sure improves store bacon. You could try that w/side pork???

 

somdsmoke

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Original poster

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Jul 31, 2011

6

10

• Aug 2, 2011

• #10

Thanks for the replies guys.  I was wondering because it seems like a huge waste since I know my parents don't use it and I don't think the grandparents use it much if at all. 

Please don't think I was being unappreciative to them, I was just trying to find a use for what we already have that I don't believe anyone uses. 

I'll get ahold of some from my dad and try seasoning it and frying it like the guys who like the fresh side meat recomended.  I want to say we tried frying it and didn't care for it but that had to have been at least 10 years ago when I was living at home and who knows what if anything we put on it first.