Bacon grain?

[coupster]

A couple of months ago, I cured and smoked a locally grown belly. Nothing out of the ordinary, looked like all the others I'd done in the past - a long rectangle. Only special step is I cut the whole belly in half cause I don't have room to cure or smoke a one and done. The belly is cut and sliced in line with the short side.

Tonight I'd finally worked my way down the frozen stock of 'old' sliced bacon so I cooked up some of the 'new' frozen stock. Flavor was spot on, but it was stringy, like a brisket sliced with the grain. I'd always thought that belly didn't have a grain so it didn't matter the direction you sliced it. Was I wrong? And if so, how do you tell which way the grain runs so you can be sure to slice it crossways across.the grain. As I said, it tasted fined and I don't mind a little bacon jerky, but I know the family isn't going to be happy. Thanks for your wisdom.

[jfmorris]

I think all meat has a grain. Even belly. The streaks of lean inside the fat certainly do, and you always want to cut across those - which is across the short dimension on a full pork belly. I usually halve them for curing and smoking, but still cut across that same way when slicing.

[texastweeter]

Yes you were wrong (my wife tell me that often) it has a grain.stick a fork in one of the sections of lean, and pull or twist. The grain will reveal its direction.

[Donw]

I asked this same question almost five years ago and got various responses. I ended up cutting two slices in different direction, frying them up, and cutting the way I liked the best. Now I cut a small notch in each piece before curing so it is easy to remember which way the grain runs.

[coupster]

Thanks all. Always something new to learn. Too bad you also have to forget something to make room.