_:n5264da7044ad4509a9d374d00182f9eaxb17
<http://schema.org/name>
"Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8&quot; wide across the grain to make sure my thin 9&quot; knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice."
<https://amazingribs.com/tested-recipes/pork-recipes/how-make-smoked-bacon-home/>