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Buckboard Bacon slicing?????

post #1 of 8
Thread Starter 

I've done several rounds of buckboard bacon and have always sliced across the grain after smoking. Has anyone sliced with the grain? Is there a difference? I just slice everything across the grain and figured it's the same with bucky but now I'm curious.

post #2 of 8

It's probably best to slice across grain, but I always slice whichever way the slices look the nicest & are the best size.

I think mine usually end up mostly across grain, but more or less by accident.

 

Bear

post #3 of 8

Good question, I think I'll try with the grain next time on a small piece and see what the difference is. 

post #4 of 8

if you cut with the grain the product will be stringy and chewy........you can always try some and see if you like it that way.

post #5 of 8
Quote:
Originally Posted by chefrob View Post

if you cut with the grain the product will be stringy and chewy........you can always try some and see if you like it that- 


This is coming from the king of how to slice - if you check his posts you will see what I mean. Follow his advice and you will be very happy
 

 

post #6 of 8
Thread Starter 
Quote:
Originally Posted by chefrob View Post

if you cut with the grain the product will be stringy and chewy........you can always try some and see if you like it that way.



Thanks Chef Rob. A while back I actually checked out a bucky thread you had that I think was also in the wiki. I've always sliced across the grain but I was curious what the result was if sliced with the grain. Stringy and chewy and bacon don't belong in the same sentence so I'll stick with across the grain.

 

post #7 of 8

You'd be making pork jerky!

post #8 of 8

The first BBB I made, I didn't know any better and sliced a few pieces to try before slicing it all up.

 

I did what Bear said & sliced them to look good,

 

but I sliced them with the grain and they were very chewy.

 

It didn't take long to figure out it has to be sliced cross grain.

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