Used the advice I got from you guys to make 22+lbs of bacon this past weekend. made some straight "brown sugar" cure.....molasses cure and CBP +onion and garlic cure.....all were GREAT (thanks to using PoP's brine).
Smoked them in my New MES 40 with my "a-maze-n 6x6 in my "tool box" mode...even built a vent to exit the smoke from the garage )a pipe through a hole in the garage door...wife chew my butt for cutting the hole)
Read about the Chief Choice 165 slice, so I go that....it was delivered today so I thought I would slice us some bacon to give to my kids...what an abortion...didn't get 4 "good" slices out of what I cut....kept making a "flap" on the cut side.....had to stop and trim the flap off before I could continue on.....
Lucky for me, I did not experiment on the "pretty" stuff, but used the less than pretty slab to do first.
Is it normal to develop that flap?....do I need to stop every 3rd slice to trim it off? what am I doing wrong......left it in the Freezer for about 30 minuted (based upon something I read here) but 30 minutes changed nothing.....