Help!

ducemsh2

Newbie

Original poster

Mar 2, 2013

9

10

Enterprise, Al

• Mar 5, 2013

• #1

We recently split a whole hog with the in-laws. Along with the meat we received several packages of uncured, unsmoked, and already sliced bacon. While it is good now, I want to make it taste more like Americanized "bacon". I've seen forums of people doing their own bacon, but nothing that has already been sliced. What steps should I take?

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Mar 5, 2013

• #2

IMHO you would be better off frying it as it is. It would take a lot of room to lay each piece of bacon out to smoke it individually.

 

ducemsh2

Newbie

Original poster

Thread starter

Mar 2, 2013

9

10

Enterprise, Al

• Mar 5, 2013

• #3

I was thinking about skewering a big slab together so they are forming sort of a pork belly. Does that sound like it would work?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 5, 2013

• #4

Since it is uncured, and I assume already been froze? I would say your best bet would be to hot smoke it when you want to use it. Put some chips in tinfoil on your outdoor grill and cook it up.

 

jarhead

Meat Mopper

Nov 8, 2011

243

17

Marionville, Missouri

• Mar 6, 2013

• #5

I've never done it, but, how about tying it together in 2 pound portions? Then cure it like you would otherwise.

If you do this, let us know how it goes.
 

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 6, 2013

• #6

Use Pops brine and treat it like you would if it wasn't sliced.

You'll have to lay it out flat in the smoker - I would suggest a cold smoke.  If it's already frozen you'll have to do that as needed.

Good luck,

Bill

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Mar 6, 2013

• #7

http://www.smokingmeatforums.com/t/129110/fresh-pork-side-presliced-updated-11-6

 

ducemsh2

Newbie

Original poster

Thread starter

Mar 2, 2013

9

10

Enterprise, Al

• Mar 6, 2013

• #8

Thanks for the link to the older post. I'm probably going to do what pops said and tie them into slabs and cure and smoke them that way.