Uncured, Unseasoned, Thin Sliced Pork Belly

[D Reinknecht]

I recently had a whole pig butchered and accidently ended up with 22 lbs of thin sliced (looks like bacon), uncured, unseasoned pork belly. On its own it does not taste very appetizing. I tried smoking the individual pieces as is..but to no avail. Does anyone have any suggestions for what to do with this pork? I really hate to waste it so if it can be saved and used that would be great. Could it be ground and added to a Bolognese Recipe? Any suggestions are welcome. Thanks!

2 - Weber Smokers 18.5
22 In Weber Grill
Weber Silver C
Smokey Joe

 

[JLHillman]

As far as I know, it needed to age. Dad got a hog from a competitor at the rodeo. The meat tasted fresh killed, not appetizing. It needs to be hung at the proper temp to age and for the bacteria do their job.

 

[D Reinknecht]

As far as I know, it needed to age. Dad got a hog from a competitor at the rodeo. The meat tasted fresh killed, not appetizing. It needs to be hung at the proper temp to age and for the bacteria do their job.

Thanks for the input....looks like I am out of luck. Just hate to waste.