What has happened to thin sliced Bacon?

Discussion in 'ABT's' started by rio_grande, May 17, 2010.

  1. rio_grande

    rio_grande Smoking Fanatic

    Were I trying to make breakfast I would not be bale to find thick sliced bacon. In this case with making ABT's I can not seem to locate thin sliced bacon. I am gonna ask my butcher and see what he can do for me. I used to buy the cheap packs of bacon and they were so thin that you often had to do a double wrap, the stuff I ended up with this weekend was thick.

    I even sent the wife to the store to get a box of pieces and it was thick as well.

    So whats up with thick bacon??
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I don't use it often but when doing ABT's or wrapping meat for smoking I sure want the cheapest thin stuff I can find and would be upset to not find any at the store
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Get thee to your local butcher shop, they can/will cut it to order. [​IMG]
     
    thegreatmc likes this.
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have still been able to find pretty thin bacon around here.
     
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I agree. it's been getting hard to find around here too. Might have to try the butcher method.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    We don't seem to have that problem here in east fla. Now I have used it and I have found it at Winn Dixie and Publix maybe you don't shop in those type of places. JK
     
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Purchase a couple fresh bellies and a tub. Mix up a couple gallons of brine and pour over the bellies, weight down with ½ a gallon ziploc of water. Let soak 3 weeks. Take out, rinse, hang and dry. Smoke w/low heat until 150°. Deep Chill. Set slicer to 'thin' and make all ya want!
     
  8. rio_grande

    rio_grande Smoking Fanatic

    LoL Pops you got it figured out.... But short of that I hit my local butcher today and all of his is pre sliced ???

    I have a alternate butcher that i know can get it done for me.

    I agree, I always use the cheapest bacon I can find and it is usually really thin. and sometimes even lacking for the Abt's needing a second piece.

    We are getting ready to do about 100 ABT's and 40 ish hot balls. Pluss whatever i decide to wrap in bacon. I am thinkiing buying maybee 10 lb and freezing whatever i dont use.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Since I learned to make my own Bacon (on this forum), I only buy raw bellies from the butchers, but when I used to buy sliced bacon from any of my butchers, their first question was "How do you want it sliced?"

    Real butchers usually have a big old hunk of bacon laying in the showcase somewhere, but maybe I'm spoiled from living in a Pennsylvania Dutch area, with butcher shops all over the place.


    Bearcarver
     
  10. not a butcher shop in this town, WALMART [​IMG]
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    Jeff,

    Less belly-achin' and more bacon makin'. [​IMG]
     
  12. flash

    flash Smoking Guru OTBS Member

    Why don't you just buy the thick, which I prefer for ABT's and cut the piece in half. Two ABT's with one piece of bacon [​IMG]
     
  13. msprissysmom

    msprissysmom Newbie

    I not sure if Bar-S is in your area, they have a nice thin bacon.  Recently there packaging has went to 16 oz to 12 oz.  But I love a Dagwood BLT!
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I know this is a 5 year old thread, but I had a similar problem making a bacon weave for a fatty last week. The bacon was just way too thick. What I did was to make the weave on top of a piece of plastic wrap. Then I covered it with another piece of plastic wrap and rolled over it with a heavy rolling pin. Kinda like rolling out pie dough. The size increased by probably 30% and the pieces all compressed together, making it much more uniform and a lot easier to work with. I believe I've seen someone else do this, I just can't remember who or where. It works though.
    Then you just peel off the top plastic and wrap as usual.
     
    Last edited: May 3, 2015
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    OR,

    You can lay a slice of bacon out, and stretch it by pressing the back of a knife on it and squeezing it, and sliding it from the center out to the ends. 

    You can really make long thin pieces!!

    Bear

     

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