Slicer or Knife

[bigfoot21075]

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?

 

[adiochiro3]

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.

Cheers

 

[scarbelly]

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

 

[SmokinAl]

Slicer here, but I like thin sliced bacon.

 

[venture]

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.

 

[fpnmf]