I've started cold smoking (2) 12# pork bellies. I had to cut them into thirds each to fit into 5 gallon buckets to brine. There are a lot of thin areas (inch or a little less). How do I slice these to get the most out of my bacon? I'm going to freeze them for about an hour before freezing. I have a smaller (maybe 6") meat slicer. I was thinking of cutting these at an angle to try to get the most out of it. Would that work?