Looks good. I cook 15-20 full packers a day and it still never gets old slicing them, enjoy!
Looks good. I cook 15-20 full packers a day and it still never gets old slicing them, enjoy!
I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?Originally Posted by glfgd82
I’m no expert but a knife like this helps.
https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1
the funniest thing about this particular signature is that by the time you realize it doesn't say anything it's to late to stop reading it
I'm right handed so I put the point on my left for any slicing. I use a 14" Granton edge slicing knife. Easy way to know your slicing is to cut a chunk off the flat to indicate your cross grain start. I do not do this, when you look at a full packer on the table there will be one corner that "points" out further than the other. That is the way your grain is running to.
If the point is on the top then I slice with my knife point pointing slightly left, as I get more into the first 1/3 of the flat I start rotating the handle more square to my body (up and down). Once I get a couple slices in to where I'm getting the point and the flat then I will separate the point so I can continue to my flat slices and then slice the point 90* to what I was cutting.
Thanks for the tips
[QUOTE=Jaredn;11318633]I enjoy the hell out of cooking them but HATE slicing them. Any pointers? Do you split the point from the flat after cooking to slice against the grain? Regular knife or electric filet knife?
all the answers you ever need at the 7 minute mark
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