Bacon Cured Smoked
Bacon, Cured, Smoked
Must be Frozen. 22-24 Degrees.
Understand the Issue. The slicer will slice anything you put in it. The slicer doesn't know nor does it care.
Sliced too warm the bacon will be thrown to one side and not lay down properly. In addition, once sliced the bacon will be impossible to move. Sliced, frozen bacon is quite easy to collect and transfer to a tray, card or paper.
To start, freeze the bacon overnight. Place the frozen belly on the slicer and slice the first inch or so.
Press the stop button. If the slices are "flaked" or are cracking they are too cold. If so, put the belly into a cooler. Bring the temperature up for one or two hours or more, slicing and testing as the belly warms. Shortly you will have the perfect slice which "lays down" well and can be transferred after slicing to a card, paper, tray or directly into a vacuum unit.
Now, WRITE DOWN YOUR PROCEDURE and instruct your employees.
Consistency is key to successful high volume slicing.
Raw Meats
Raw Meats
Slice all raw meats frozen. Typically from 10- 27 Degrees.
A clean consistent slice requires that raw meats be frozen. Raw, warm product will move when sliced making it impossible to maintain a consistent slice.
Eye of round sliced to 3/16" thickness fully frozen will result in a good, consistent slice with the entire product sliced in under 25 seconds.
Cooked Beef, Corned Beer & Pepper Beef
Cooked Beef, Corned Beef, Peppered Beef
Slice chilled. Typically no need to freeze.
Typically cannot be sliced warm just from the oven. If warm the beef tends to shred.
Cooked beef, rounds, briskets, flats are sliced nicely with good lay down.