The slicer has a 7.7" blade so I'm pretty sure it should be able to slicer bacon that is about a 1" or so tall.
What am I doing wrong here?
are you trying to slice faster that the slicer can cut?
have you tried it meat side down?
is there a way to raise the carriage of the slicer?
it seems like the carriage of the slicer is to low, or the blade is too high.
Just some thoughts I have never seen that happen except if the meat was a little warm the blade wwould force down the meat so it wouldnt trim through it the the whole way
Yeah I have an elcheapo rival slicer, when I was slicing my bacon I did have a little flap now and then, but not like what your was doing, I dry cured my bacon, so it might be a little bit stiffer than yours, but I was watching the slice and if I went too fast with it I could see the blade push the meat down as I was slicing, the thinner side of the slab did it even more, and no the slicer seemed as tho it was chugging right along and didn't bog down either
I have never used a slicer with that small a blade but I have heard a lot of people complain that any Blade less that 9 or 10 inches will have a problem with a Full width slab of Bacon...Try cutting it in half and make shorter slices, they will fit on BLT's and Burgers better anyway...JJ
Why use a slicer when it can be done by hand! This is a shot of a beef brisket sliced by hand...granted bacon would be a little more difficult but as long as you cool the meat like others have suggested it should be firm enough to get some really nice thin slices. (plus everything tastes better when its done by hand !