A fairly new smoker.. I've done maybe 4 or 5 dozen racks of baby backs, a few boston butts and decided to jump in by buying 1/2 pig or about 80 lbs of pork.
The meat processor sent me about 15 lbs of uncured/sliced bacon slices! I've since ordered the pink salt.. Prague #1 and will be curing it but all the articles I've found talk about smoking the belly whole... Any solutions to 15 lbs of sliced raw bacon?
The meat processor sent me about 15 lbs of uncured/sliced bacon slices! I've since ordered the pink salt.. Prague #1 and will be curing it but all the articles I've found talk about smoking the belly whole... Any solutions to 15 lbs of sliced raw bacon?
