Looking at most of the photos posted by you folks, it seems you slice the bacon with the grain. I just finished the twenty pound of pork bellies, and they are resting at this time. Just want to make sure before I run them through the slicer. With the grain or against it. Any help will be appreciated.
I had a hard time figuring that out myself.
I just started slicing the belly on one edge, and if I didn't like what I saw, I rotated 90 degrees and tried that side. One or the other will look like store bacon slices, and then it goes on the slicer that way.
Trial and error.
any time i cut anything I cut across the grain
against, but on bellies that can be somewhat difficult to determine, I give the slice a little tug from each end if you see the meat open up a little you are going against the grain.
LTS