Hello all, I have been wanting to try and make my own bacon for a while now. I was at Costco earlier today and they happened to have pork belly, so I picked some up. I have been looking at other posts on bacon making and have come to realize that most people are using large pieces of pork belly. What I found is already cut into smaller pieces. Like this Each piece is about as thick as it is wide. Would this still work for making bacon or is it truly necessary to make it from a larger piece? The only problem I can think of is that it will be a pain in the butt to slice. But I am new to curing meat so I would appreciate any insight people have to offer.