How did you slice it?
I was given an old 11" Sanitary Slicer brand machine a couple years ago by a friend. I thing Noah had it on the ark with him, but it still works great.
It should be fine. I found as others suggest, is to freeze the bacon for 3-4 hours before slicing. big difference over fresh.
70°, nice breeze and 4 racks of ribs in the smoker. Just picked a pound of broccoli from the garden for some fresh broccoli salad. Going to be a relaxing day. Will throw some pics up later.
One more thing. Does anybody know of a place in western NY that sharpens slicer blades? I have got it cutting OK by using my Lansky diamond hone, but would like it professionally trued and sharpened. It looks like there was a sharpener on it a couple hundred years ago, but it is long gone. Thanks. Bob
Just saw this...Povilelli Cutlery in Cheektowaga.Rg