I really appreciate these step by step accounts of your processes. It looks fantastic!
I have cured and smoked my own bacon several times at home. The biggest problem is that I am unable to slice it evenly. As a result, it doesn’t cook up very evenly and is difficult to crisp uniformly. Do you have any suggestions on how to slice bacon without a deli slicer?
Make sure your bacon is cooked threw, really cold and you have a meat carving knife that is longer then the slice you plan on cutting. While you are slicing your bacon try to slice with one movement instead of a sawing motion. I have a home deli slicer that I bought online for around a 100$ and it works just fine. Good luck, thanks for the support and the good question.
wow. fantastic. a for effort. i’m having a five course iron chef-style bacon smackdown next week and i only wish i had enough time to do this whole process. looks awesome!
For $100 the ‘Chef’s Choice’ slicer works great… sure wish I had a Hobart, but thats some big bux.
[...] the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon. We currently are curing curried copa. In the future the step by step process with the finished [...]