Best Practices For Slicing Cured Bacon Thinly?

Choosing the Right Tool

When it comes to slicing cured bacon, you have two main options: a sharp knife or a meat slicer. For most home cooks, a sharp knife is sufficient, but a meat slicer is ideal for heavy use or desired precision. If using a knife, look for one with a long, thin blade and a straight edge, making it easier to slice the bacon evenly.

Slicing Techniques

To achieve a uniform thickness, slice the bacon in a smooth, even motion, using a gentle sawing action. Start by slicing against the grain, then rotate the bacon 90 degrees and slice in the same manner to achieve the desired thickness of around 1/16 inch. This technique will also help prevent the bacon from tearing.

Tips for Achieving Thin Slices

For optimal results, make sure the cured bacon has had time to dry and cure thoroughly before slicing. This will help prevent it from crumbling or breaking apart during the slicing process. Additionally, use a clean, dry cutting surface and keep the knife or slicer well-maintained to prevent the growth of bacteria and other microorganisms.