Pork Slicing

[didisea]

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]

I've seen slices anywhere from 1/8" up to almost 1/2" come across the table here in the midwest.

[southernstyle]

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]

Two words of advice for you didisea - Electric Knife

[Q-Dat]

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]

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]

Dumb question but........For slicing are you taking the temp from the center of the butt or the money muscle itself?

[bam]

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.