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here we go, wish me luck - Page 3

post #41 of 49
Quote:
Originally Posted by Rbacci View Post
 

 

Wait, your saying I should slice with the grain? That goes against every rule of cutting meat.


Your right on.....   My error.....   So, you may have sliced it with the grain....   

 

the rest is the same...

post #42 of 49
Quote:
Originally Posted by Rbacci View Post
 


Does dry curing result in a more tender bacon?

 

I don't know.

I like the Dry Cured with TQ flavor better, but I don't know about the tenderness.

 

I know a few years ago the cutting direction/tenderness of Bacon was asked & knowledgeable veterans said it didn't matter, and I fully agree.

 

 

Bear

post #43 of 49
Thread Starter 

No, I cut it cross grain. I'm well versed in the kitchen and have been cutting meats for years.

post #44 of 49
Thread Starter 

Let me ask another question, how thick do you slice your bacon? I was staying under an 1/8" but it's tough to do slicing free hand. I threw it in the freezer and that did help.

post #45 of 49
Quote:
Originally Posted by Rbacci View Post
 

Let me ask another question, how thick do you slice your bacon? I was staying under an 1/8" but it's tough to do slicing free hand. I threw it in the freezer and that did help.


I never tried slicing free hand. If I did it would be all different ugly thicknesses.

 

I slice mine on my slicer at about 3/32".

 

I freeze it for 4 hours just before slicing-----Really helps.

 

Bear

post #46 of 49
Thread Starter 

Well today i try round 2. Picked up 20lbs of bellies yesterday. This brine will get half the sugar in it. I think this will turn out better, these bellies are larger and thicker and a better fat to lean ratio. My last batch was too lean in my opinion. 

post #47 of 49
Quote:
Originally Posted by Bearcarver View Post

 

I freeze it for 4 hours just before slicing-----Really helps.

 

Bear

 

It helps when slicing manually also. A long sharp blade does also.

 

Slicing by hand will never be as thin or exact as a slicer but thats why in them olden days, way back when, the slices were thicker. I am sure Bear remembers slicing the bacon out next to the covered wagon using a campfire for light.

 

Its why the artisan bacon in the deli is near always thick sliced.

post #48 of 49
Quote:
Originally Posted by Foamheart View Post
 

 

It helps when slicing manually also. A long sharp blade does also.

 

Slicing by hand will never be as thin or exact as a slicer but thats why in them olden days, way back when, the slices were thicker. I am sure Bear remembers slicing the bacon out next to the covered wagon using a campfire for light.

 

Its why the artisan bacon in the deli is near always thick sliced.


That hadn't invented Campfires yet in my day!!!

 

 

Bear

post #49 of 49
Thread Starter 

In the brine for two weeks
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