didisea
Take a breath!
- Joined
- Nov 9, 2011
- Location
- Everett, WA
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.