Help from Bacon Experts !!!!!

[dj54]

I just took two of my home raised pigs to my local butcher and thought I specified that I wanted the bellies back whole so I could cure and smoke myself. Well when I picked it up yesterday it turned out that they had sliced the bellies into bacon and packaged in one pound vacumn sealed packs. No cure and no smoke !!!!!! What can I do to this to make it like bacon or will it taste fine like it is ? I must have 15 or so one pound packs of sliced uncured and unsmoked.

 

[daveomak]

dj, morning..... You can mix up a tub of Pops curing brine and put the sliced  pieces in it... Because the meat is thin, the curing process should be complete in 2-3 days.....  lightly rinse and dry the pieces....  Then they can go in the smoker individually spaced like jerky or tied up in a bundle to "remake" a slab and smoked....   Since they are sliced, the cure/brine will penetrate very fast and so will the smoke.....  you will have to reduce the curing and smoking time....     Below is a thread that is informative for the process....   

Dave

http://www.smokingmeatforums.com/t/111573/heres-my-easy-to-make-bacon-step-by-step