Jonathon That’s all right, I already figured that out… Thanks

Jonathon Thank you. That tells me that I need to cure 8-12 hrs, rotating often to make sure full penetration and no slices ‘missed’. Then out them on my smoker for a bit till around 150+.

The strips are about 1/8 in.

Thanks everyone, I certainly have a few options to try.

I purchased a hog from a butcher and they delivered ‘fresh side’ which was belly cut into strips, uncured, unprocessed. I would like to turn this into bacon but find very little info on how to brine belly that has already been cut into strips, turning it into bacon. I have smokers, dehydrators, press, mixer, everything needed but the ‘know how’ Help please.

I purchased a hog from a butcher and they delivered ‘fresh side’ which was belly cut into strips, uncured, unprocessed. I would like to turn this into bacon but find very little info on how to brine belly that has already been cut into strips, turning it into bacon. I have smokers, dehydrators, press, mixer, everything needed but the ‘know how’ Help please.