How to cut Buckboard Bacon

Discussion in 'Smoking Bacon' started by mds51, Mar 6, 2014.

  1. mds51

    mds51 Meat Mopper

    We just finished smoking a big batch of Pork cuts and several Pork Butts for BBB. The results were very good but I was wondering if anyone ever cut the smoked pork butts against the grain. We used a meat slicer and cut with the grain and the results were good as long as we fried the slices like bacon to a crisp stage. We also cut the slices fairly thick and may cut them a little thinner to make the frying a little easier to get the bacon crisp we are looking for to achieve a good texture. Any suggestions or experience with this cut would be appreciated.

    mds51
     
  2. donr

    donr Smoking Fanatic

    Most people slice it across the grain and the thickness they like their bacon.
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member


    I liked it like this. Against the grain.
     
  4. It just depends on one's taste... I like against the grain and thin sliced.  I think most slice against the grain.  Like woodcarvers photo, looks like bacon.
     
  5. lancer

    lancer Smoking Fanatic

    We usually make a half case or more at one time (35# and up) so we chill the finished butts to just short of frozen, fire up one of our electric slicers and cut it across the grain.  After a bit of experimentation we coose to usually cut it thin to reduce curling but thick works well too as long as I keep an I on it while frying.  If we decide to cut more of it thick I might invest in one of the cast iron bacon/sandwich steak weights.

    Lance
     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Cut against the grain, but that is much easier said than done. The grains go every which way in a pork butt.
     
  7. mds51

    mds51 Meat Mopper

    Thanks for all the good comments and advice. We will cut it a little thinner next time and after seeing the one post with the picture it tells me we cut it against the grain. I doubted myself until I saw that picture and realized how the slices we made looked. As I cooked the slices to a crispy bacon stage they had a better texture. i thought the cooked but not crispy pieces were a little tough. The end result was still very good but each time we do this we get a little better. Thanks again for all the advice.

    mds51
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    I agree. Look close when you pull a pork butt some time. [​IMG] Some of the grains almost run up and down.
     
  9. It is necessary to chill the bacon before slicing... I like lanceR's method of getting the meat to near freezing then slicing.
     

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