Fresh side pork recipes

[labradigger1]

Just had a 300# hampshire hog butchered. It’s been to hot to do pork here so I farmed it out to a local butcher. I forgot to tell him not to slice the bacon so I could smoke it (they do not offer smoking/curing) so I’ve got about 35#’s of fresh sliced side meat.
Looking for cooking recipes.
So far rolling in flour with salt and pepper is the best. I saw some nice looking Korean recipes online but haven’t tried them yet.
For those that don’t know, side meat looks just like bacon but is a leaner cut and 2x thicker, Uncured, unsmoked and no seasoning. Tastes exactly nothing like bacon. Looks like smoking is out since it’s already sliced and individually frozen in 1# packs.
Anyone got some good recipes?

[SciFiJim]

How about laying some of the slices out in a smoker and smoke them lightly for the flavor. 35# is a lot and probably too much to do this way, but it is a way to add flavor. Other than that, sad to say it, but grind it to add to venison sausage?

[Silvercreek Farmer]

+1 on the venison grind. If it's not to fatty, I'd grind it for sausage. If it is fatty, it would still work to wrap leaner cuts of meat for grilling, etc.

[Rattlesnake Charlie]

Do your normal bacon cure. Being sliced will allow even more penetration. Then, when ready to smoke, reform the bacon into a slab and tie with butcher's twine. Smoke it. No problem.

[country gent]

Yep just tie it in bundles with butchers twine or a single wrap in cheese cloth. Cure and smoke.

[labradigger1]

Good replies! I never considered tying into a slab

[redneck1]

I'm not a big fan of side meat either unless it's been baconized.
I'd go with the tie it up and smoke it crowd .

Another alternative for a small portion of it is to make some salt pork out of it . It's easy to do , a small crock and salt is all you need .
It's for sure not good for the ole blood pressure but a couple pounds of it goes a very long way and makes for a novel alternative.

[clum553946]

Add garlic powder to your salt & pepper and grill it. Another is cut into bite size strips, season & fry it like stir fry, add sesame oil, oyster sauce & soy sauce, eat it with white rice, u can add veggies too like bok choy, bite size broccoli ect

[Cary Gunn]

You're on the right track with the flour-and-fry routine.

Sliced 2 or 3 times as thick as regular bacon, floured on both sides, and the resulting strips fried ... I think it makes for fine dining with nothing more added than bit of salt and pepper.

Happy trails and hearty appetites,

-- Cary Gunn --