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Cutting bacon

post #1 of 11
Thread Starter 
This maybe a dumb question but is there a way to tell which way the grain runs on pork belly?
post #2 of 11

This has been asked many times on this forum.

I give the same answer every time:

I've cut my Bacon every way you can think of & I never noticed a difference.

 

So I cut mine whichever way comes out the lengths I want, and the appearance that is nicest.

 

I like mine cut slightly longer than the bread I use for my BLTs.

I don't like long strips that get fried in the middle in the pan with the ends still raw.

 

 

Bear

post #3 of 11
Thread Starter 

My apologies Bear. The butcher I bought the meat from told me that.

post #4 of 11

My experience has been different than Bears. I think there is a difference & I always cut against the grain. Problem is finding which way the grain goes. So I slice it in 2 different directions. It's easier to see after you cut a slice. Then I fry up each one. The one against the grain will be more tender. That's just my 2 cents.

 

Al

post #5 of 11
Quote:
Originally Posted by kendec65 View Post
 

My apologies Bear. The butcher I bought the meat from told me that.


No reason to apologize. You didn't do anything wrong:

You ask a question----We give our best answer from our knowledge & experiences.

 

I can tell you I remember one of the answers in the past was from a guy who said he was a Veterinarian, and he said the grain in the belly of a pig doesn't go in one particular direction, so we can believe that or not believe it.

 

 

Bear

post #6 of 11

Some time back I was asked the question.... Does it make a difference when slicing.... across or with the grain..... I looked for that thread and I couldn't find it .... so, herein lies the answer....

From what I can tell, across grain is from the bottom of the belly, the thin part, upward toward the thick part.... Or, find the teats and that's the bottom part of the belly...

Anyway, I tried slicing bacon, yesterday across and with the grain.... Bride baked it, added pepper to some and brown sugar to some.... AWESOME.....

The bacon sliced WITH the grain was like the toughest jerky I have ever tried to chew.... the flavor was good but the chewing was FOREVER....

 

 

This is how I slice pork belly......

 

post #7 of 11
Quote:
Originally Posted by kendec65 View Post

This maybe a dumb question but is there a way to tell which way the grain runs on pork belly?


Here's an older Link, with a bunch of opinions on slicing Bacon. Best thing would be for you to try it different ways & judge for yourself:

http://www.smokingmeatforums.com/t/104012/how-to-slice-this-bacon

 

 

BTW: I just noticed you're from Allentown----Welcome from Macungie!! :welcome1:

 

 

Bear

post #8 of 11
Thread Starter 

Wow...Your very close. 

post #9 of 11
Quote:
Originally Posted by kendec65 View Post
 

Wow...Your very close. 


Yup---Born & raised in Quakertown, but now live on the mountain near Macungie.

 

Still Quakertown at heart.

 

 

Bear

post #10 of 11

Waiting to see how yours finishes,are you knife slicing or machine?

Richie

post #11 of 11
Thread Starter 
Slicing.
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