We had a pig butchered. It smells oily, strong not like smoked bacon. How can I smoke or brine this?!
Answers: It is sliced and frozen. I will do what ever it takes
Of course it doesn't smell smoked! It's fresh meat.
I'd suggest you smoke it. Just throw the sides up there on your smoker... low and slow, keep a pan of water in the smoker, and set for about 195-205oF for 16-18 hours. If it won't fit, cut the sides up a bit.
are you sure you didn't have your meat processor smoke bacon or hams for you? Usually they offer this option and most people say yes then. Did you not want to pay the extra or something?
I buy direct from the farmer all the time and pick mine up at the processor. I always have to tell him how I want it packaged and what I want smoked, if any.