|
I like turtles posted:I'm to the point that I considered buying a deli slicer to better slice my meat. I don't have any room to do this, though. The Deli at the grocery store will always slice my homecured meats for free, usually all you have to do is ask!
|
#
¿
Dec 4, 2011 19:41
|
|
|
|
| # ¿ May 2, 2024 10:22 |
|
|
Jose posted:I've got some pork loin which I intend to cure and smoke. Not really knowing the cuts of pork, what is traditionally back bacon and what will I end up with using loin, since I'm expecting it won't be bacon? Smoked pork loin is basically canadian bacon, typically. Really depends on the preparation and slicing thought.
|
|
#
¿
Jan 15, 2012 16:14
|
|
|
Rangpur posted:But first, a question about cutting the meat. I sure as hell don't have a deli-slicer, so I planned to just use my chef's knife. What's the consensus on prepping this stuff for the pan? Should I slice it all up in one go, and freeze the remainder? Cut up only what I expect to eat right away? What's a good thickness to shoot for? Seriously, just wrap it up and take it to your local grocery store (or butcher). Every one around me will gladly slice it for free. I've tried to hand slice, and its just a pain in the rear end, especially once you take it into the store, and they're done in under a minute.
|
|
#
¿
Mar 25, 2012 06:04
|
|