Bad butchering of skin off pork belly

[Jimeo]

I picked up some belly from the local Publix today, skin removed, and discovered at home after removing from the packaging they had also removed a lot of the fat cap.  Was hoping to make some bacon and now wondering if I should.  Curious if anyone has made bacon with a similar hack job?  Or possible other use for this otherwise nice looking slab.  Any input would be appreciated!

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[Jimeo]

Anyone think my cure time will be affected by the lack of a fat cap?

[JustChillin]

If you decide to do something besides bacon, you could do pork belly burnt ends. Here a link from a previous post and they looked mighty good. https://www.smokinitforums.com/index.php?topic=6757.msg61629#msg61629

[Jimeo]

Thanks for the reply David, that’s exactly what I did with some of it! I decided to roll with the bacon plan with the rest of it.  Probably going to be some pretty lean bacon...

[barelfly]

Jim,

Those burnt ends look delicious!

[JustChillin]

Jim, They look mighty tasty. I lost my invitation to come by for a sample

[SconnieQ]

Anyone think my cure time will be affected by the lack of a fat cap?

Dry cure time is generally 7 days per inch of belly, so if it's really thin, it might cut down your cure time. But I'd probably still go 7 days minimum.

[Jimeo]

Well, it’s not the prettiest bacon but it sure tastes good...