Got an entire hog, butchered it, and now I have two uncured hams and big slabs of uncured bacon/side pork.

Where do I go from here?

Sounds like a brine made of TenderQuick is in order.

Get on the YouTube. A wealth of knowledge. You can also eat the hams (roast) and bellies uncured if you dont want to tackle it, some people prefer it uncured.

Start frying it up.

I grind the bellies up for sausage, but otherwise wet cures are super easy. Just Google wet cure for bacon or ham and you'll find more than you can ever use.

You can do fresh ham and bacon. We would butcher 2 pigs and keep one fresh and smoke the other. I prefer fresh ham to smoked.

slice belly thin as you can with a fillet knife..... or slicer.... cook it like bacon.... side pork.... youll never go back to bacon

cut pork steaks and roasts out of back leg or sausage its all good

You got a smoker? I got some beer ...................

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Do it up just like how you do all them bears you kill 😏

Bacon is super easy to make. I use bellies, shoulders, heck even the cheeks can be made into the bacon. I use the "buckboard bacon" recipe for all of it and it turns out great.

Thanks guys for the advice I have a plan for the bacon to do the refrigerator cure with salt and brown sugar then smoke for all this belly slab. I have a slicer so it should turn out good.

The hams I'm not sure yet. I may just steak them up.

Passed up on as many hogs as I wanted in the last couple weeks. Just over $100 for a 330 lb average hog. I thought that was a good price but the timing was just not right with the warm weather and such. Lot of work and I was just a kid the last time I saw it done so I chickened out. If it were cooler and I had more freezer space I would've probably been the one starting this post