Today's culinary adventure

[tamidon]

My friend Anna asked if I wanted 7# of pork belly from her 1/2 pig that she got since she didn't know what to do with it since it was uncured or smoked. I said "Sure" but was surprised. She's a very competent cook and food maker, she actually got me started canning. When I went to pick it up I found out what the problem was. Due to a miscommunication the pork belly had been sliced and packed like bacon,but without the curing and smoking. I'm going to try to cure this sliced pork belly in a maple cure. If it stiffens up I might try to smoke some, but the curing is the hard part, to see if it does it evenly. This should be interesting. Anything is better than to toss 7# of heritage pork without even trying