Bill W. Michigan
TVWBB Guru
I have just brined my first batch of bacon. As a recommondation from the site I tried some to make sure it wasn't too salty. I was very pleased with it taste so I have it hanging for a day to dry. Now my question, does anyone have an idea to slice the bacon into those uniform slices that you see in the store. Other than a sharp knife and try to eyeball a 1/8" slice I was thinking of putting it in the freezer and get it nice and cold but not frozen so I could get uniform slices. Once I have smoked it I will post some pictures. I unfortunatly still live in the world of dial up and it takes forever to load pictures.