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Preppers' Corner
Meat slicer recommendations
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<blockquote data-quote="amcardon" data-source="post: 3836210" data-attributes="member: 26766"><p>I thought this has been discussed recently but I couldn't find the thread...</p><p></p><p>Anyway, I'm curing a couple pork bellies to make bacon and was hoping some of y'all might have some recommendations on a slicer. Will a 7" work? Are 10" or 12" slicers going to be better? I know some say slicing bacon on anything but a large commercial unit is a pain, and others that say that's not necessary. We don't like overly thick bacon so I'd rather not slice with a knife. </p><p></p><p>I figure this will be an investment that I can also use to prep meat for jerky...</p></blockquote><p></p>
[QUOTE="amcardon, post: 3836210, member: 26766"] I thought this has been discussed recently but I couldn't find the thread... Anyway, I'm curing a couple pork bellies to make bacon and was hoping some of y'all might have some recommendations on a slicer. Will a 7" work? Are 10" or 12" slicers going to be better? I know some say slicing bacon on anything but a large commercial unit is a pain, and others that say that's not necessary. We don't like overly thick bacon so I'd rather not slice with a knife. I figure this will be an investment that I can also use to prep meat for jerky... [/QUOTE]
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