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markie_q

Tips on slicing bacon

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I have a Buffalo commercial slicer, so plan to slice the bacon with this. 

I'm guessing, I should chill it down to firm it up?

Plan is to vac pack and then gift it or freeze it.

All advice appreciated. 

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30 minutes to an hour in freezer then slice helps to hold it firm while slicing.

I always  freeze mine, after slicing.

Edited by Smokin Monkey
Edited time

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9 hours ago, markie_q said:

I have a Buffalo commercial slicer, so plan to slice the bacon with this. 

I'm guessing, I should chill it down to firm it up?

Plan is to vac pack and then gift it or freeze it.

All advice appreciated. 

I too have the Buffalo and it slices the bacon well. You will have kept the bacon in the fridge before you get round to slice it and so it may be cool enough already. I keep my fridge at between 1-2 C. If yours is warmer then, as has been mentioned above, placing it in the freezer for 30 minutes to drop the temperature a little more will help.

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My fridge runs at 3.5 so may be worth sticking in the freeze still. 

What width setting do you slice the bacon on? Do you square it up with a knife first before putting it through the slicer?

Again apologies for bombarding with questions ?

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19 minutes ago, markie_q said:

What width setting do you slice the bacon on? Do you square it up with a knife first before putting it through the slicer?

Again apologies for bombarding with questions ?

After the first couple of slices it will square itself up and the initial trimmings can be cooked straight away and used as the slicers reward. I find "3" on the dial gives me a good bacon thickness and what I use for the bacon I sell.

No problem with the questions - that is what we are here for :thumb1:

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Managed to get about 23 slices. Got down to about 3/4 of an inch before i couldn't get it though the slicer. So I've chopped that bit up for use as lardons.

Bacon all packed up and half has been gifted to work colleagues, see if they like it. Looking forward to bacon sandwiches in the morning!

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3 hours ago, markie_q said:

So I've chopped that bit up for use as lardons.

What about a bacon and pea risotto ??? 

Ice.

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So I chilled the bacon for about 45 minutes in the freezer and sliced it on '3' as recommended by Wade, which was the perfect thickness. 

I think I was applying too much pressure on the first block and curving the bacon, so the slices were a little misshapen and the bottom had some curious angles on it. 

Second block I just let the slicer do the hard work and glided it by. Much quicker and easier.

Great fun 'toy' and didn't lose any finger tips. 

Thanks again for all the brilliant advice.  

IMG_20181108_212533.jpg

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If you see it leaving a "tail"  and not fully cutting at the end of a slice it is time to run the sharpener over the blade

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Got 2 pretty square pieces of pork belly curing at the moment, should be ready for smoking next weekend

Thinking of leaving one unsliced and cut it with a large 10" carving knife as neededfrom the fridge, for the first time.

The one I want to keep unsliced is 1.6kg before curing. I don't expect it to last long, but understand it can last for a further period of time in the fridge than if I did it all in one go on my slicer, without the need for freezing? Will it keep just fine in a normal food bag, or need to be kept in a ziploc bag in the fridge (don't want to vacpac it every time it has been used). 

Can bacon be cut against the grain or best to always slice with the grain?

 

Edited by sotv

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