Rex's pictures got me thinking. I've made a lot of bacon and never thought about this.
Is there a proper "grain" to slice the bacon? Does it matter?
I can't get really long slices using my Cabela's slicer, so I usually trim it. But now I'm wondering if it even matters.
Dang it! Now I have to make another batch to test this out!
Is there a proper "grain" to slice the bacon? Does it matter?
I can't get really long slices using my Cabela's slicer, so I usually trim it. But now I'm wondering if it even matters.
Dang it! Now I have to make another batch to test this out!