darwin101
Meat Mopper
- Jun 16, 2013
- 283
- 20
I would suggest a few things.
1. Make sure you slice across the grain. Looking at the slab you should be see the direction of the muscle fibers.
2. While learning something new, use no more than you are comfortable with ruining.
3. Keep it simple until you are good with the basics.
(Yea, I learned the hard way a few times... Once I grabbed the largest pork loin I could find to make back bacon. It was very tough even when sliced very thinly across the grain. Then there was the melted smoked cheese incident of 2014... and a few others bone headed adventures.)
Good luck!
1. Make sure you slice across the grain. Looking at the slab you should be see the direction of the muscle fibers.
2. While learning something new, use no more than you are comfortable with ruining.
3. Keep it simple until you are good with the basics.
(Yea, I learned the hard way a few times... Once I grabbed the largest pork loin I could find to make back bacon. It was very tough even when sliced very thinly across the grain. Then there was the melted smoked cheese incident of 2014... and a few others bone headed adventures.)
Good luck!
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