Slicing Hot vs Cold Bacon

Conneggticut_Yankee · March 2014

I didn't want to hijack the other thread but had a question related to that topic. I've read hot smoked is easier to had slice than cold as it has a firmer texture. Is it worth cold smoking the belly if you don't own a proper slicer?

nolaegghead · March 2014

Hot smoked is a little easier to slice (less moisture), but the trick is to refrigerate it close to freezing before you slice. The fat hardens up and it slices fine. I don't see a problem with hand slicing it at all.

Conneggticut_Yankee · March 2014

Ok, thanks for the advice. I'll give that a go.

Conneggticut_Yankee · March 2014

Will do. I've done around a half a dozen batches of bacon, all hot smoked. I've always sliced by hand. It can be a bit of a challenge, especially on a whole 7lb slab, but I can usually get it pretty even (see profile pic). I didn't know if the cold smoked bacon would be too soft. I'll try nola's suggestion and see how it goes.

nolaegghead · March 2014

You can lightly freeze it if it's still squishy

nolaegghead · March 2014

I've been cutting raw beef round for pho for years. You lightly freeze and it cuts pretty easily. And this is very squishy and with very little fat.

nolaegghead · March 2014

That's some lean bacon! Looks delicious.

Slicing Hot vs Cold Bacon

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