PDA

View Full Version : Pork Slicing


didisea
01-10-2012, 07:31 PM
I was practicing my pork this weekend and I was have a bit of a problem slicing the money muscle end of the butt for the slices. Both money muscle sections were really tender and wanted to fall apart into four separate smaller pieces. I also was having a hard time getting 6 slices of the same size diameter without using the ends. Is there a thickness "standard" in comp for pork slices? I have my brand new brisket slicer that I was using so the knife was really sharp.

Rookie'48
01-10-2012, 07:41 PM
I've seen slices anywhere from 1/8" up to almost 1/2" come across the table here in the midwest.

southernstyle
01-10-2012, 07:42 PM
the butt was probably done a little to much. although to get slices of the mm the force will have to be strong with you

Bayou Boogie BBQ
01-10-2012, 07:49 PM
Two words of advice for you didisea - Electric Knife

Q-Dat
01-10-2012, 08:19 PM
I also was having a hard time getting 6 slices of the same size diameter without using the ends.

I turned in a box where I used the whole money muscle including the ends, cut into six slices. It got all 9's on appearance.

BigBellyBBQ
01-11-2012, 06:58 PM
save one butt for slicinig, watch your temp if you go over 185, it wont slice..there is a fine line between tender and slicable(is that a word)

K-Train
01-12-2012, 11:07 AM
Dumb question but........For slicing are you taking the temp from the center of the butt or the money muscle itself?

bam
01-12-2012, 11:54 AM
save one butt for slicinig, watch your temp if you go over 185, it wont slice..there is a fine line between tender and slicable(is that a word)

We use a butt for slices and a shoulder/picnic for pulled,chunks or chopped.