Bacon?

[Smokey_Jo]

Have three pounds of sliced mangalista side pork, possible to cure and make bacon? Just upped the game with a pellet smoker, graduating from the PBC jr, although that will stay in the rotation. Made for a fantastic sous vide que brisket yesterday. Thanks, and Happy Father's Day to the dads out there.

[Dewesq55]

I'm not sure about making bacon with already sliced pork. I have only made it from whole slabs.

[Mosca]

Happy Father’s Day! I have no idea about the bacon. How do you like the Mangalitsa? I bought a half ham a few years back. It was spectacular, but that’s the only time I’ve ever tried it.

[Smokey_Jo]

Best pork I've ever had. Have a whole (small) hog coming soon, rancher is culling her herd. 4th of July pig roast!

[Ace]

Smokey_Jo
Most likely you'll need to stack the slices and tie it so it resembles an unsliced slab. Then refer to the meat curing chart for the cure ingredients, time, etc. I believe that if you keep it in slices your cure would be uneven.
Disclaimer: I haven't done this before but it makes sense to me. YMMV

[Sid P]

This is my thinking. If the slices are free floating they’d each get much more seasoning than they need.

[Smokey_Jo]

I'll give it a whirl based on Meathead recipes. Will report back. Haven't killed anyone yet. :-)

[SheilaAnn]

How thick are the slices?

mangalista pork is a true treat!!

[yakima]

Learning of mangalista pork via this thread. Any recommended sources?

[SheilaAnn]

Oh boy…. I can’t remember where we got it at the butcher shop. Independent farm for sure, though.