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Butcher pre-sliced the bellies, now what?

post #1 of 12
Thread Starter 

All,

 

I was talking to my brother and he told the butcher he wanted the bellies to make bacon.  The butcher sliced the bellies into bacon slices, but it isn't cured or smoked.

 

Ideas on how to salvage the bacon?  Can you wet cure sliced belly, then smoke it?

 

not sure how to proceed.

 

dave

post #2 of 12

Is it in some sort of order when sliced, can you reassemble and tie then cure and smoke?

post #3 of 12

I don't see why not. It should cure real fast being thin sliced.

post #4 of 12

Yes, you can!

post #5 of 12

icon_cool.gif

Well if Dan and Pops say you can then you can take it to the bank. Brine away.

post #6 of 12

Another option is to just pack it up as is and eat as fresh side.

 

Dredge strips in seasoned flour and fry it up like a pork chop.

 

Fresh side CAN be nearly as addictive as Bacon!

post #7 of 12
Thread Starter 

So to cure sliced bacon, what times are we looking at?  I've only done a dry cure, and do the x days per inch thing.  How do you know you have cured long enough?

 

thanks,

dave

post #8 of 12

If you're making stacks or bundles and tying together, I'd go 4 days with wet cure.

post #9 of 12

All is not lost!!! Lets see some pics after the smoke!

 

Chris

post #10 of 12

I'd bring it back to the butcher and ask him what he was thinking when he sliced it all up without being told too. But I'm a real customer from hell.

post #11 of 12

Fresh side CAN be nearly as addictive as Bacon!

 

can it be, say it is not so, at last, Bacon is addictive   eek.gif

post #12 of 12

Fresh side seasoned with some Death Dust, brown sugar and grilled till crispy IS almost as addictive as bacon!

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