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Spent two hours trying to get a clean cut on a full pork belly for bacon
The fat kept tearing no matter how sharp I kept the knife. Turns out the belly was partially frozen in the middle from our walk-in being too cold. Had to let it temper for nearly an hour before I could finish the job cleanly. Anyone else run into this with their cooler settings?
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sagecooper9d ago
Why not just sharpen your knife more instead of blaming the cooler?
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nguyen.blake9d ago
Ugh, that's the worst. I mean, a sharp knife just skates right off frozen fat, it doesn't matter how good your edge is. Been there so many times, and it's always when you're already in a rush. Letting it temper is the only fix, but that wait feels like forever. Solid find on the cooler setting being the culprit.
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