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post #1 of 3
Thread Starter 

A fairly new smoker.. I've done maybe 4 or 5 dozen racks of baby backs, a few boston butts and decided to jump in by buying 1/2 pig or about 80 lbs of pork.

The meat processor sent me about 15 lbs of uncured/sliced bacon slices!  I've since ordered the pink salt.. Prague #1 and will be curing it but all the articles I've found talk about smoking the belly whole... Any solutions to 15 lbs of sliced raw bacon?

post #2 of 3

Welcome to the forum Willie!


I moved your other thread to bacon for more responses.



post #3 of 3
Thread Starter 

Your action was/is much appreciated.  I was kinda in panic mode when I posted.  Sorry... I'll make every effort to "learn the ropes" of your forum.


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