Originally Posted by Fat_italianguy
Do you notice that it cooks a little different than the store bought stuff? I made some and it seems to go from almost done to burnt real fast, just wondering.
Yep I've noticed that as well. Low and slow seems to be the key for cooking it, at leases that is what has given me the best results when frying it up.
@yellowhair - I'm loving the slicer so far! We used it a fair amount butchering weekend and then it got a good workout when we made up this batch of bacon. No regrets so far, runs pretty quiet, easy to clean and has plenty of power.
Thanks for all the comments folks! This was my 3rd batch and I feel like I finally dialed in the cure, saltiness and found the wood (cherry) that I really like.