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Unread 11-01-2012, 08:56 AM   #14
tatonka3a2
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One tip I can tell you regardless of slicer you have is that when slicing bacon - slice it VERY VERY cold or semi froze. I just got done slicing about 45 lbs of bacon and was struggling with the first couple slabs until I put them in the freezer to firm up a bit,

We have the Chef's Choice and bought a Berkel 10 inch for a steal of a price from a co-worker. I used the Berkel to slice up our bacon, as it cuts a lot cleaner.
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