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?