View Single Post
Old 04-23-2013, 08:03 AM   #49
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

Originally Posted by Smoking Westy View Post

One thing I did do was chill the belly overnight in the fridge before slicing. Are you slicing chilled meat as well?
Yep. I even tried putting it in the freezer for a while. As soon as the slab starts warming up I have issues. Maybe I am slicing too thin?
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
Teamfour is offline   Reply With Quote