a "homer simpson" question

[torp3t3d0]

IMG_0361.JPG

• torp3t3d0
• Jan 14, 2017

Made this bacon a few weeks ago.......I did not think that it mattered which way I sliced it.....the wife asked me this AM did I slice this batch with the "grain" as it is a little "stringy" when you eat it.....

My question,"is there a "grain" in bacon that you should slice across in order to make it more "tender"...

here are other pictures of the batch she is talking about

IMG_1535.JPG

• torp3t3d0
• May 13, 2016

   

IMG_1534.JPG

• torp3t3d0
• May 13, 2016

I getting ready to make another batch and need your advice.......(BTW...make it out of COSTCO bellies at $2.29@lb)

 

[dirtsailor2003]

I always slice across the belly like you did. Never had a complaint.

 

[SmokinAl]

I'm really anal about slicing bacon.

All of the bellies that I have done have the grain running in different directions.

So I will slice it one way, and when the grain changes I will slice it the other way.

Here is a photo of what I'm talking about.

5-11-16 25.JPG

• SmokinAl
• Jan 14, 2017

You can see the grain on the left is pretty much running left to right.

And the grain on the right is running top to bottom.

So I would slice the left side first & when the grain changed I would rotate the bacon 90 degrees & slice the rest of it.

Sometimes I get small slices but they are always tender & crispy when cooked.

Al

 

[torp3t3d0]

thanks...will look to do that on my next batch