There seems to be a significant amount of conflicting advice about how to properly slice bacon. I decided to do an experiment. I have done pork belly two out of the last three weeks. I bought 9 lb bellies both times. I cut them into thirds, using 3 different cures. I have to say Meathead 's maple really can't be beat. Thanks Meathead . I have done my share of belly with whiskey, jalapeños, sugar etc. Maple wins every time.
Anyhow, today I decided to put the slicing to the test. Some suggest you slice across the top and others along the side. What I found is that across the top, you get more of a Canadian Bacon texture, even though the fat appears more even. When I sliced against the side, I had meatier looking slices, but they broke apart much easier (like store bought) and they were not stringy at all. This may go against convention because many of the videos I have seen suggest otherwise.
I judged on my own, without telling my wife my opinion. She agreed with mine, for what it is worth.
Anyhow, today I decided to put the slicing to the test. Some suggest you slice across the top and others along the side. What I found is that across the top, you get more of a Canadian Bacon texture, even though the fat appears more even. When I sliced against the side, I had meatier looking slices, but they broke apart much easier (like store bought) and they were not stringy at all. This may go against convention because many of the videos I have seen suggest otherwise.
I judged on my own, without telling my wife my opinion. She agreed with mine, for what it is worth.
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