Originally Posted by vitauta
lookit them broad lean stripes of belly bacon across his topside...how are you fixin' to slice it, pac?
The same way I slice pastrami, lean and mean...
I don't really like thick cut bacon, so somewhere on the order of 1/16" or a hair less would be nice.
The only way this bacon experiment is going to work is if I can use it like storebought; BLT's to ABT's, bacon weaves to wrapped shrimp or asparagus, next to some eggs or chopped with some beans.
I want it to stretch at room temp (that's why not too thick).
Like some strive to make homemade bread the same consistency of sliced storebought (ingredients aside), that's what I want from this slab. Or the next one. Or the next one.
When all is said and done here, I'm hoping to nail the texture. The flavor will come. That could come from playing around with the cure as well as the smoke. I just want it to behave like bacon. And I'm pretty particular when it comes to bacon