Slicer or Knife

Discussion in 'Smoking Bacon' started by bigfoot21075, Nov 28, 2011.

  1. Meat Slicer

    0 vote(s)
  2. Sharp Knife

    0 vote(s)
  1. bigfoot21075

    bigfoot21075 Fire Starter

    Hi Bacon Maniacs!

    I just finished smoking my second attempt at bacon (pics to follow on a different post). My first was simply cured with salt, sugar and spices - no pink salt. This time around I used the Hi Mountain BBB mix on a belly and cold smoked it with Apple.

    When all said and done, do you all used a specialty meat slicer or just a sharp knife to slice your end product?
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the forum! I've used both and prefer a knife -- super easy when the bacon is chilled, and clean up is a breeze compared to a slicer.

    Please check in at Roll Call so we can all give ya a proper howdy.

  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I use both depending on how much I am slicing. If I have a lot I use the slicer otherwise I use the knife. Ninja Chef Rob always uses a knife
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Slicer here, but I like thin sliced bacon.
  5. venture

    venture Smoking Guru OTBS Member

    Like Gary I use the slicer for large jobs or super thin slices.  I hate to clean it for smaller batches.

    For the smaller batches I do my anemic Chef Rob imitation.

    Good luck and good smoking.
  6. fpnmf

    fpnmf Smoking Guru OTBS Member


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