Sliced pork belly

[Ripley]

I picked up my butchered pig today. Ended up with 141 lbs. Pig was about 300 lbs. Anyway I forgot to tell him about the pork belly so he sliced it in 1/8 inch pieces about 8-10 inches long. Its not cured or processed. What can I do with this to make it tasty now thats its cut up. Thanks:doh:

[landarc]

You can still "cure" them with a heavy coating of rub and a rest for 24 hours in the fridge, allow for some air circulation, and moisture drainage. Then you can use them in saute, make candy bacon, stir-fry etc...loads of options

[Norm]

That seems like a low number for a 300# pig. Usually figure 60% of live weight.

On the bacon how about using a wet brine for a short amount of time. Giving it a good rinse and then freeze. I guess you could try to smoke them but that's your call.

[churrodog]

I would tie the slices together to get it back to a larger chunk then hit it with some smoke for a while and sear it off to make it crispy. Cut the string and chunk the slices then drop it into some homemade ramen!

[quamdar]

I would try wet curing the strips. Probably easier than trying to rub a dry cure on each individual slice.