- Nov 20, 2016
- 21
- 10
Read lots of posts on here. Did dry cure, weighed the belly and weighed out rub ingredients accordingly . Used kosher salt, dark brown sugar, and cure #1. Dry cured for 8 days, flipped once a day, rinsed, then in refer uncovered to form pellicle for 24 hours. Did to cold smokes with applewood for 12 hours each with one night rest in refer between them. Wrapped tightly with plastic wrap in refer for 4 days. Put in freezer for 1 hour and 15 minutes before slicing.
Problem 1: bacon was difficult to slice consistently.
Slicer used was chefs choice 615 with non- serrated blade.
The hunk of bacon kept developing a flap, piece left on at the bottom that I would just cut off with a knife , was a pain. Also, the hunk on the slicer kept flipping over.
Put the belly back in the freezer for a while, turned the dial to cut thicker and it did better but still not too easy.
Really wanted it thinner than what I was able to do.
Should my bacon have been colder, stayed in the freezer longer before slicing?
Guess I'm just trying to figure out how to slice the bacon thin, consistent and quickly.
Input and suggestions would be appreciated.
Problem 1: bacon was difficult to slice consistently.
Slicer used was chefs choice 615 with non- serrated blade.
The hunk of bacon kept developing a flap, piece left on at the bottom that I would just cut off with a knife , was a pain. Also, the hunk on the slicer kept flipping over.
Put the belly back in the freezer for a while, turned the dial to cut thicker and it did better but still not too easy.
Really wanted it thinner than what I was able to do.
Should my bacon have been colder, stayed in the freezer longer before slicing?
Guess I'm just trying to figure out how to slice the bacon thin, consistent and quickly.
Input and suggestions would be appreciated.
