No more struggling with room temperature bacon.
The world is full of futile undertakings. There's not much point, for instance, in attempting to herd cats, squeeze water from a stone, or nail Jell-O to a tree. And, while there may be more than one way to skin said cats, I can tell you from personal experience that skinning eels can drive a person mad with frustration. But of all the kitchen tasks that make me want to pound my head against the counter, dicing room-temp bacon has to be one of the worst.
Slippery and squidgy when even slightly warm, the wide striations of fat in bacon, pancetta, salt pork, and fatback slither and squirm beneath the blade as you try to slice them.get the job done, so long as you work fast and it stays cold, but dillydally at all and you're more likely to end up with a ragged pile of torn, shredded, mashed, and smashed bits than the nice pile of even cuts you were aiming for.
Of course, as with many things, the solution is obvious: Keep it cold. What may be less obvious is just how cold. You have a couple of choices here. You could, for instance, just keep all your fatty pork products, like bacon and pancetta, well wrapped in the freezer at all times.
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