Your right on..... My error..... So, you may have sliced it with the grain....
Wait, your saying I should slice with the grain? That goes against every rule of cutting meat.
the rest is the same...
Your right on..... My error..... So, you may have sliced it with the grain....
Wait, your saying I should slice with the grain? That goes against every rule of cutting meat.
I don't know.
Does dry curing result in a more tender bacon?
I never tried slicing free hand. If I did it would be all different ugly thicknesses.
Let me ask another question, how thick do you slice your bacon? I was staying under an 1/8" but it's tough to do slicing free hand. I threw it in the freezer and that did help.
It helps when slicing manually also. A long sharp blade does also.I freeze it for 4 hours just before slicing-----Really helps.
Bear
That hadn't invented Campfires yet in my day!!!
It helps when slicing manually also. A long sharp blade does also.
Slicing by hand will never be as thin or exact as a slicer but thats why in them olden days, way back when, the slices were thicker. I am sure Bear remembers slicing the bacon out next to the covered wagon using a campfire for light.
Its why the artisan bacon in the deli is near always thick sliced.