Question about slicing buckboard bacon

I cut mine across the grain which can be hard to do all the time. The grain runs in different directions on different muscles.

I don't think there is a wrong answer I've done mine both ways and can't see a difference except long way yelds a pretty large slab of bacon if you leave the butt whole. I like to slice it with the grain and then us a slicer against the grain it yelds more of a Canadian bacon look and makes it a little easier to fry.

FireWalker

You need to slice against the grain.
I can tell you what I do.
I buy a whole butt and remove the bone from the butt with the meat attached and use that for smoking meat for beans.
I then take the bnls piece of butt and cut it in half with the grain.
I then tie these pieces with butcher twine into a roll shape and then brine and smoke. They can then be cut into bacon slices.
If you are in a store that sells smoked cottage butt [usually in a red paper skin] this is how I process mine.

The next time I will try and take pictures. It will look a lot like the country style ribs made from butts only roast size if that makes sense. Tie into a roll makes the shape.

Firetruck, this is some good stuff. Makes killer BLT's. Taste like reg. bacon but leaner. Don't fry it as hard. I pan fry on med. heat till the fat starts to brown. If the guys at the station get the priviledge of tasting it you'll be making alot more of it! :woohoo: I have 2 butts curing that will hit the BGE Friday. You won't want to run out of this stuff.