Call me cheap, but when I was learning to make bacon I tried a couple batches of brined bacon that were OK, but not exactly what I wanted. I also tried one with lion that was far too lean for my taste. Eventual I found dry brined and box cured butt and have never looked back from a bacon standpoint. So now I have about five or ten lbs of the (too lightly) brined bacon I'll never use and which has been vacuum bagged and frozen long enough to be "certified pork". I was wondering if anyone has tried a sausage mix using ground cured smoked bacon in the formulation? I was thinking of a landjager maybe but will try about anything.