Slicing meat thin

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Smoking Fanatic
Original poster
Jul 21, 2012
Hamilton, Ontario
I have a good meat slicer - that is not the issue. My issue is slicing it thin when it is fresh out of the smoker. To me it would seem counter productive to put in freezer when I've spent 4-6-8 plus hours getting it hot. I also have fairly good knives that I keep sharp (trust me, they can be sharp)

Just about the only way you're going to do that is with a laser. I have a Hobart 16" commercial slicer that will just tear up fresh smoked bacon. I have to chill it hours before slicing it.
I've never tried the method but one I have seen mentioned repeatedly is to use two cutting boards and a long slicing knife. The second cutting board goes on top of the meat to use as a guide for thin slices. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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