Best advise I can offer is to look on Craigslist and used restaurant equipment auction sites for a commercial slicer.

I was able to find this 12" Globe slicer for $200.00.  They are out there!

  Also, do you have a vacuum packaging machine ie. foodsaver ?

 

I bought an older model Globe slicer from craigslist for $125!

Or sell it in slab form and let the customer slice it themselves?

 

My suggestion would be, if you have no good slicer available, sell it by the slab. Most folks like it that way so they can see it as a slab knowing it home grown. Then they catch on later how much easier it would be pre-sliced....LOL

If your bacon is pretty I say sell it as a slab. Heck wrap it up in butcher paper and tie it with a string and give 'em the whole days of old mystique.

My butcher says as long as I buy my bellies from her, she'll slice it and cryo pac it for me for free.

 

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........

 

Gary

 

Welcome to the forum.  My advice, get a good lawyer.

Tom

 

Welcome to SMF!  Sounds like you need to invest in a slicer...

Red

 

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

 

I know a woman who was selling her bacon at work. She eventually had to quit because demand soon outstripped her ability to deliver.

 

Lol @ gary s

You forgot the East Texas weather report.
I took the liberty to add that for this welcome..

I found it in your Texas historical weather data for you.

 

Hey aeroforce100,
Nice slicer. you have it still? I'm kinda looking around for one like that.. I see your still in here a bit..
Hope your doing good!
Johnny B

 

So when I make bacon , I put it into the freezer for 3 hours to firm it up and then I slice it. But I have a slicer. It’s the only way to get consistent slicers

 

You have a medium size slicer or a bigger commercial size one?

 

I have a medium slicer with an 8 inch blade . I have to cut the belly in half to fit it on the slicer..

 

Thanks, Can't forget the weather, 70 right now supposed to be in the mid 80's
Deer hunters will be sweating and fighting Skeeters

 

Lol.. I know you unusually use your weather to break the ice greeting someone now.. was just being silly yesterday.. hehe..

 

Cool.. I see that most are doing that and not worrying about the slices looking like industrial size slices.
Was just getting an idea here as to what everyone is doing.
It looks like a big clunky slicer will have to be a used one if I did get the big one. Used under $400 or new at $1,200+ . Or do like most do and get the decent smaller one new for under $200