finished bacon!

[LPS]

What kind do you have Boar?

[ThunderLund78]

Slicers are handy - but size matters.  I got a Gander Mt. branded on for xmas.  Good for slicing summer sausage and smaller chunks of meat, but when you get a whole slab of belly on there, the travel on the sliding tray is not enough.  So you have two options:

1. SAFE WAY - cut the slab in half the short way to make two mini-slabs that the slicer can handle.  This results are intact fingers and half-sized bacon strips (BOOOO!!!)

2. THUNDERLUND WAY - Use whole slab and CAREFULLY angle the meat down at a 45 into the blade against the fence - keeping your hands on the outer-edge of the slab - well away from the blade.  Once you get about half-way through it, it falls in-place on the tray and you can use the slider the rest of the way.  This results in full strips and it's easy until you get down to the end.  that's when I cut it in half and accept the fact that I'll have SOME half-strips - which honestly work great for putting burgers or breakfast sandwiches as you usually have to bend or break the bacon in-half for those anyway.

If you have the $$$ spend it on a bigger slicer - your fingers will thank you!

[Boar]

i have scheels brand. it works for most things, bht TL IS spot on, al.tho i first cut my belly into 3 sections prior to rub, when its ready for the slicer i find i need to cut those 3rds in half to fit the slicer fence. make nice size for packageing