hi there i just made some bacon by myself for the first time(made some with a friend who knew what he was doing). It was a belly off a pig i butchered myself, i split the belly into 4 pieces so i could cure them in a tub in the fridge. I smoked them at 200 degrees in a neighbors bradley smoker til they were around 140 although the thickness varied so some was higher some lower.cooked some up and it tastes pretty good, problem is i cant slice it without the different layers of meat and fat coming apart. not as bad when the slices are very thick but the thicker stuff doesnt get as crispy. is this normal? i guess store bought bacon does the same thing but not this bad. i did cut the slab i am doing first into smaller sections so my knife could cut all the way through it, would shorter slices of bacon do this? should i keep the slices longer? my knife is definitely not the ideal knife to be doing with im just trying to work with what i got. really confused! at least it tastes good.