You might not think that something like an ultra high speed bacon slicer would be such a satisfying sound, but it is. Have you ever opened a pack of bacon and wondered just how it was packed and how those slices got be to so uniform? Not a single one is out of place and every one of them has the same thickness and cut. I won’t go into any depth on how the strips are processed but the circular blade that cuts them all, and does it in a very quick and efficient manner, is so good that the bacon being run down the assembly line is fed, sliced, and then pushed forward in a matter of seconds.
That’s got to be one sharp blade that’s being used, not to mention the speed at which it’s going would be enough to cut through just about anything so long as it’s not something too hard for the blade to pass through. Granted, slabs of bacon are probably not all that tough once they’ve been removed and processed, but this kind of precision is just eerie. Plus I do wonder if anything ever snags on the blade or if it dulls down and eventually needs to be sharpened or replaced. I wouldn’t think that slicing through bacon would dull the blade that quickly but I’ve been wrong before.
Obviously the blade can be raised or lowered depending on the desired thickness, but I do wonder if the rotation speed is ever adjusted to go along with a thicker cut versus a thinner one. It’s amazing that more people don’t think about this but it’s not too surprising really. People tend to want to enjoy their food and not wonder where it comes from or how its processed. For some that seems to take the fun out of eating and sours their stomach a little, even though they must know where a lot of the products they eat come from. Meat products after all aren’t just pulled from nowhere, they do come from farm animals that are raised for this specific purpose.
I’m not going to go into the morality of it all since that would be another article and another argument that would be leaning away from this subject. Let’s just say that when it comes to which way I turn my head will always swivel to the smell of frying bacon. It’s a personal choice and one that I’ve embraced a long time ago, but learning a little more about how this common breakfast staple is made shouldn’t turn anyone off. After all humans have been eating meat for a long, long time.
Learning how your food is processed isn’t such a bad thing really, especially since it answers the question of how the meat is cut and laid out to be packaged before heading to the market. There are butchers that still take a great deal of pride in how they present their products and will still cut their bacon by hand, but in terms of getting this product out to the masses the current process is one of the fastest and most efficient.
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