On Mon, 3 Mar 2014 07:50:39 -0800 (PST), A Moose in Love
> wrote:

> On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
> > On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> >
> > > wrote:
> >
> >
> >
> > > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
> >
> > > wrote:
> > >
> >
> > > When I do, it's easy enough to get a slab of it,
> >
> > > and cut it the way I want it.
> >
> > >
> >
> > I've cut slab bacon and it's not as easy as that. I'd rather buy it
> >
> > precut.
> >
> I've never sliced slab bacon. I think an electric meat slicer would be handy.

It would, but why bother when you can buy it already sliced? They
have thick sliced bacon in the meat case. We have a choice between
pepper bacon and applewood smoked. I don't need any more variety than
that.

> Also would it be easier if the slab was somewhat frozen?

I don't think so. It's pretty firm straight from the refrigerator.
The challenge is slicing them uniformly, which is almost impossible
for someone who rarely does it - so a slicer is called for, but I'm
not willing to drag out my slicer and clean it up afterwards just for
breakfast - so I'll continue to buy my thick sliced bacon from the
meat case.

BTW: Anyone who is having problems frying their too thin bacon
obviously hasn't remembered to bake it in the oven. It browns evenly
and won't curl.


--

Good Food.
Good Friends.
Good Memories.