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Did my first attempt at bacon get ruined before it got started.

Okay, I order 5# of pork belly to cure and smoke from my local butcher.  They were very busy filling orders for their fresh smoked hams and I didn't look at the product before I got home.  He sliced the belly into strips.  Can I tie them together to cure and still smoke it?  I should be able to get it cured, but my concern would be getting to an internal temp of 150 with a piece of meat that isn't one piece.  Anyone ever try this?  Will is work?  Should I just cure it and not smoke it?


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