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Did my first attempt at bacon get ruiner before it got started?

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Ordered  a 5# pork belly from my butcher.  They were very busy filling orders for their fresh smoked ham.  Because of this I didn't look at the belly before I got home.  He sliced the belly.  Can I still cure and smoke?  I think I could tie the pieces together for the cure, but my concern would be the hot smoking.  Can I smoke the tied pieces to an internal temp of 150?  Can I still make bacon or should I get ready to make some dishes with this belly and order another whole belly?

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