Bacon is finished -Pr0n

It's a Cabela's 8.6" commercial-grade meat slicer, I was going to get the 10" but they were completely sold out at Christmas. After using this one, not sure I would have "needed" the 10".
 
Smoking Westy said:
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.
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Do you have an issue with the bacon "smearing" on the cutter? I can't get clean cuts on my 10" slicer.
 
@Teamfour - I haven't had any issues when slicing bacon so far. I did find that putting the belly with the fattier side down so the blade made contact with the meater portion of the belly help a bit but I was able to slice it pretty much any direction I'd like without any issues.

One thing I did do was chill the belly overnight in the fridge before slicing. Are you slicing chilled meat as well?
 
I have to be honest, I know nothing about this! But I think it's about time I start to learn. Hot Dern that's some fine swine you got there!
 
Smoking Westy said:
One thing I did do was chill the belly overnight in the fridge before slicing. Are you slicing chilled meat as well?
Click to expand...

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?
 
Too thin might be causing an issue. Let me check this coming weeekend when I slice mine up and I"ll let you know what setting/thickness I'm slicing mine at.
 
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