I agree MH maple syrup bacon out bacons all other's.
Make a lot of bacon myself around 20# every second week.
I slice both ways so 'suppose that makes me only 1/2 a terrorist rickgregory.
Your observation is spot on comparing with my experience. The side it's sliced from does not make any difference in my use on burgers but more on the slice thickness.
For personal use I slice slightly thicker and for use on my burgers it's almost shaving thin. The thinly sliced alows for a quick cook on the flattop and it looks like you getting a whole bunch more of the good stuff. It is also easier on the bite as there's no need to get the gnasher gnawing to prevent pulling a whole piece of bacon out of the burger.
Any experiment with home cured bacon is worth doing!
I end up with short slices - I buy bellies from a butcher and they are very wide, so I split them length wise and end up with slices about 6-7 inches. Works perfect for BLT. (Side slicing always)
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.
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