A friend of mine had a pig butchered--just cut up, wrapped, and frozen. Nothing smoked.
Here's the problem. The butcher was obviously not the brightest bulb on the tree. He sliced up the entire belly into thick cut (1/4") slices. Cut it up so it looks like bacon, but isn't cured or smoked. My buddy is NOT a happy camper.
He asked me if I could do anything with all this sliced pork to turn it into bacon. What do you folks think about this?? (Aside from the fact that he should have just shot the butcher!!!)
I've only made one batch of bacon, using John's method ( Bearcarver ). The bacon turned out fantastic except for being a bit too salty, so the next time I planned to soak it for an hour before smoking. Can I, and how can I, use John's TQ and brown sugar method on this already sliced belly? How would I calculate the amount of TQ and the curing time? Any guesses on soaking time?
Gary
Here's the problem. The butcher was obviously not the brightest bulb on the tree. He sliced up the entire belly into thick cut (1/4") slices. Cut it up so it looks like bacon, but isn't cured or smoked. My buddy is NOT a happy camper.
He asked me if I could do anything with all this sliced pork to turn it into bacon. What do you folks think about this?? (Aside from the fact that he should have just shot the butcher!!!)
I've only made one batch of bacon, using John's method ( Bearcarver ). The bacon turned out fantastic except for being a bit too salty, so the next time I planned to soak it for an hour before smoking. Can I, and how can I, use John's TQ and brown sugar method on this already sliced belly? How would I calculate the amount of TQ and the curing time? Any guesses on soaking time?
Gary