Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: zueth on January 30, 2018, 08:35:36 PM

Title: Slicing bacon
Post by: zueth on January 30, 2018, 08:35:36 PM

My pork bellies are going to be done tonight, should I pull from smoker and wrap in Plastic wrap and let sit in fridge overnight before I try to slice? Will be using a knife.


Sent from my iPhone using Tapatalk

Title: Re: Slicing bacon
Post by: teesquare on January 30, 2018, 08:37:36 PM

Absolutely!

In fact, after cooling them in the fridge - pop them into eh freezer for a while. You want them to not be fully frozen, but very very firm. They will slice better the colder you can get them - but not quite frozen.

Title: Re: Slicing bacon
Post by: Agustine on January 30, 2018, 08:58:12 PM

I don't believe in wrapping them up. I just throw them in the fridge over night and let them breath.

(https://i.imgur.com/UfuN8rB.jpg)

Title: Re: Slicing bacon
Post by: Ka Honu on January 30, 2018, 09:52:26 PM

What Agustin said. I let them spend the night nekkid in the fridge and then wrap/bag them the next day if I'm not going to slice right then. As tee says, if they're not firm enough, a quick freezer chill should help. Also, plan on honing your slicer every once in a while to maintain a sharp edge.

Title: Slicing bacon
Post by: zueth on January 30, 2018, 10:23:41 PM

Thank you


Sent from my iPhone using Tapatalk

Title: Re: Slicing bacon
Post by: TentHunteR on January 31, 2018, 04:09:34 AM

I let mine cool down uncovered. Once cool I either wrap in plastic wrap or put them in a lidded container and let them sit in the fridge for at least 48 hours before slicing. This allows the smoke to permeate the meat.

Title: Re: Slicing bacon
Post by: smokeasaurus on January 31, 2018, 09:08:20 AM

I second the motion of a last minute chill in the freezer for easy slicing. I use this method for when we make jerkey.