Bacon slicing ?

[Meat Hunter]

I'm sittin here, lookin at the bacon posts and started to wonder. Does it matter how it is sliced? I mean, there is no grain so to speak like a brisket, just layers. Layer of fat, then meat, more fat then meat and so on. When people square up a belly for smoking, would it matter if you sliced the short end vs. the long end?

[THE__DRIFTER]

I would think the appearance might change but I doubt it would taste and different.

[SMOKE FREAK]

I thought you asked this before...but since I dont remember the answerThanks for askin again...

Seems I heard on BBB that slicing it the wrong way would cause it to curl in the pan...I dunno...........

[Meat Hunter]

Yes smoke freak, there is a difference in slicing BBB, as I found out LOL. One way will curl up on ya, but I can't remember which way now

I was wanting to do a belly bacon, wasn't sure if it should be sliced lengthwise (front to back) or from top to bottom. I have read where some people sliced it lengthwise but I wondered why. My thinking was it is just a series of layer upon layer and wouldn't make a difference. Unless like BBB, slicing one way vs. the other would result in curled up pieces after cookin. Does that make sense? Or am overthinking this one

[WALLE]

MH - I have no idea on BBB, but hope the answer comes before me and Bassman start slicing ours..

On belly bacon, I think there is a difference in the texture/eatablity... Having cured about 70#'s of it over the last two years, I slice mine top to bottom because the majority of the big meaty muscles run that way... think about the last time ya gutted a critter, you cut with those thick stomache muscles, not against them.

that's the way I do it.

[Jimh]

what I found is its a little bit tuff is sliced with the grain

[mulepackin]

Personally, I haven't noticed a difference in either appearance, texture or flavor when I've reversed slicing direction. I've purposely tried both.

[Whisky Fish]

Personally, I haven't noticed a difference in either appearance, texture or flavor when I've reversed slicing direction. I've purposely tried both.

Me too. I actually just eyeball the best fat to meat ratio and go that direction.

[shellbellc]

On my bellies I've just looked at the different sides and slice them the way that looks like typical bacon...I think my second batch I may have had one part sliced the other way, didn't notice a difference in texture, but one end was really fatty and the other end really lean.

[curious aardvark]

I always slice across the grain - but it's pretty much habit.
Haven't tried any other way.

I would expect it to curl up though.
Mind you on belly bacon the muscle is fairly weak, so might not make much difference

I usually make loin and on that it makes a helluva lot of difference.

[Kingudaroad]

As the belly lays on the pig, I always slice it top to bottom.