A pork belly is approximately 12-13lbs & rectangular when purchased from the butcher. I always cut it in thirds and smoke 1/3 at a time. When I 1/3rd it it ends up pretty much 3 square pieces. When slicing after its smoked does it matter how you slice it? I usually just look at the sides and pick the one that looks the most like store bought bacon and begin there. Should I be keeping track of what side is head, rear & sides of the hog?
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Welcome to the Pit!@rwhnze, Typically you would want to slice your Bacon crosswise to the rectangle that the it came from the hog carcus as a Pork Belly. That is 90* to the long side. Hope this helps, DanLast edited by Danjohnston949; September 14, 2015, 01:11 PM.
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Charter Member
- Aug 2014
- 89
- Houston, TX, and Maui, HI
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Doc Hazard aka "Jim"
PBC, small charcoal grill
Houston, TX & Maui, HI
Your approach is valid. Slice it the same way you sliced the belly, across the short dimension. I cut mine into 4 slabs to brine and smoke. To slice it in my machine, I have to slice each slab in half so it is not so long. I find the shorter bacon slices are easier to handle and package, too.
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