Thick & fat pork belly

[Thanielb]

Hi everyone,
I hope this is on the correct thread, let me know if not and I'll get it moved.

I just got half of a pig that my bro-in-law raised and butchered. Some of the pork belly cuts are 3-4 inches thick and mostly fat, and I'm concerned that curing them as is, the cure won't penetrate well, so I'm thinking about slicing these in half to get 1.5-2 inch thick cuts, but then one will be mostly fat. Or just need to trim and use fat for something else?

Thoughts, comments?

TIA

 

[chef jimmyj]

They will cure just fine although take longer. I'm all about the Fat in Bacon but wow, thats some fatty bacon! I would trim, no more than 1" and reserve it to grind for sausage or render for Lard. The rest, brine or dry Cure for 3 weeks and smoke...JJ

 

[Thanielb]

Thanks, JJ, I appreciate the advice, the first time makin' bacon. I'll let you know how this turns out.

 

[JLeonard]

That was one well fed piggie. Waiting to see the final bacon pics!
Jim