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How to choose the best meat slicer for bacon

Whether you hunt, ranch, or purchase your meat in bulk from a butcher, it can be challenging to prepare significant cuts of meat at home. Without extensive professional tools, cutting meat exactly as desired can be difficult. This is especially true for bacon slabs! 

Some machines can be used at home instead of in a commercial setting. It can be challenging to distinguish between products that are suitable investments and those that are good paperweights. 

What are the most effective bacon slicers? The most reliable bacon slicers are stainless or carbon steel, if possible. They should be larger, as it will facilitate the slicing of more significant cuts of meat. Also advantageous are electric models with self-sharpening blades. 

We’ve compiled the seven most effective bacon slicers for your convenience. Read on to discover what you should consider when selecting the best bacon slicer for your needs, and then consult our list. Your ideal automobile may be awaiting you! 

What Is Bacon, And Where Does It Come From? 

Bacon is derived from the French word “bacon” and the Germanic word “bakkon,” which both mean “back.” It was a common Middle English term for all pork’s. The pig breeds are specifically raised to produce bacon. 

Bacon is the pork belly or fatty pork belly sides. This meat has been cured and smoked before cooking. It is loaded with fats, but these facts are beneficial to health. Additionally, bacon contains fat, which imparts flavor and crispness. 

Before consuming bacon, it should be adequately cooked to remove excess fat and destroy any pathogens. Excessive red meat consumption can cause health problems. 

The Department of Health recommends that individuals consume up to 70 grams of red meat per day. As you are aware, bacon contains a significant amount of fat. There are 50% monounsaturated fats, with oleic acid constituting the majority. Oleic acid is considered a heart-healthy component. 

There is 40 percent saturated fat, which contains a fair amount of cholesterol but is not harmful. 10% of the polyunsaturated fatty acids in bacon depend on the individual’s diet. They are unhealthy fats. Choose bacon from pigs raised on pasture and fed on a natural diet; then, it is safe to consume. 

Different Types Of Bacon 

Various types of bacon are based on flavor, texture, and standard cooking methods. Here are the most popular bacon varieties. 

Streaky bacon 

American bacon is also known as squeaky bacon. It is the most common type of bacon in the United States. Long, alternating layers of fat are present. Before slicing, the rind is removed from this streaky bacon. 

Slab Bacon 

The slab bacon is uncut bacon sold in a slab form. It is a large piece of cured smoked pork with the skin still attached. It is available at butcher shops, where it can be purchased whole or sliced into thin or thick strips. 

Cottage bacon 

This bacon is also referred to as “Buckboard bacon.” It is prepared using pork shoulder. It is also referred to as a pork butt. It is cured and smoked similarly to traditional bacon. 


Lardons are widely used in sauces and roasts to impart a bacon flavor. Lardons are pieces of pork belly salted and seasoned after cutting into cubes. Typically, they do not smoke. 

Canadian Bacon 

They are also referred to as back bacon. It is a pork cut from the middle of the animal’s back. Canadian bacon is cured and smoked pork loin that resembles ham in flavor. 

Irish Bacon 

The name for Irish bacon is “English bacon or rasher.” This bacon is like Canadian bacon. It is a standard component of the Irish breakfast. 


Thin slices of Italian bacon are presented here. It is made with pork belly, cured with clove and rosemary. It is not bacon that has been smoked. It enhances the flavor of bacon on the entrees and sides. 

Lap Yuk 

Lap yuk is commonly recognized as Chinese bacon. It is traditionally cured with soy sauce, sugar, and spices such as cinnamon and star anise. Afterward, it is hung and air-dried for several days before being sliced. 


Bacon is made from the cured and smoked cheeks of a pig. The cheeks of a pig are used to make delicious and popular soul food bacon. It is traditionally served with green vegetables. Additionally, it is used as a binder in pork liver sausages. 


Speck bacon is made from pork hind leg. It is an Italian bacon like traditional bacon. Speck is cured with a spice mixture that contains crushed, piney juniper berries. Numerous individuals assert that bacon has a high amount of fat and that its consumption is hazardous to one’s health. 

How To Choose The Best Bacon Slicers 

When purchasing a household appliance or kitchen appliance, it can be challenging to choose. Typically, you will rely on these products to perform a specific function. 

Here are several factors to consider when selecting a bacon slicer. 

Manual or electric 

An electric motor moves the product tray back and forth in an electric slicer. It is reliable for continuously slicing copious quantities of meat. 

On the other hand, manual slicers require manual carriage movement to feed the meat through the blade. Electric meat slicers are more accessible to operate than their manual counterparts. 

Materials Used 

How long do you anticipate using your bacon slicer? Avoid plastic components if you intend to use them heavily or keep them for an exceptionally long time. 

Plastic components are less expensive but typically do not withstand heavy use or last exceptionally long. For durability, metal construction is the optimal choice. 

The primary components of a bacon slicer are the base/body, blade, pusher, and platform. The platform is where the meat rests before slicing, the pusher assists in moving the meat toward the blade, and the base provides support. 

You want as many of these vital components to be made of metal as possible. Cast metal pieces are preferable because they will be stronger. 

The pusher, however, is not always permanently attached to the base. This component is sometimes made of plastic because it is not weight-bearing and therefore does not deteriorate as rapidly. This is a cost-effective measure that reduces the total weight. 


Quite simply, size matters. A machine with a vast blade may be necessary for a cut of meat such as slab bacon. This will allow you to cut long strips of bacon without first cutting the slab in half. However, the machine’s weight can occasionally become a concern. This is especially true if you select a model composed primarily or entirely of metal. This type of large machine can weigh close to 50 pounds. 

A larger machine may be impractical or awkward if you have a small kitchen and must store the bacon slicer elsewhere when it is not in use. 

Purchasing a giant, heavier machine capable of cutting whole slabs may be worthwhile if you can leave it in one location. 

High horsepower 

When purchasing a bacon slicer, motor power is the most critical factor. Power ranges for meat slicers range from 100 to 240 watts. The 1/4 horsepower motor is reliable for slicing bacon. 

High-horsepower slicers are advantageous for frequent and extended use. More power allows for smoother slicing and easier cutting. So, it protects your blade without stalling it, and you do not have to struggle to slice whatever it is. 

If you are looking for a bacon meat slicer for home use, 150 watts or higher is sufficient. But for commercial use, the 300-watt range should be considered. 

Product tray size 

Typically, meat slicers include a carriage with a 7- to 10-inch diameter capacity. If you are slicing the meat thicker, the carriage must be at least 14 inches wide to accommodate the thicker slices. 

Thickness control 

On a meat slicer, there is a knob for adjusting the thickness of the slices. Using the knob, you can select the desired thickness. Blade slicing thicknesses typically begin at 1 mm and reach a maximum of 10 to 20 mm. 

Size of blade 

The entry-level meat slicer includes 9- and 10-inch blades. The blade size of the mid-range and premium slicers is 12 to 14 inches. A non-serrated blade between 10 and 12 inches in diameter is suitable for slicing bacon. The larger blade’s increased surface area allows you to slice more meat at once. 

Blade type 

A serrated blade has jagged edges. It works best for slicing bacon with a leathery skin that has been boiled. It cannot cut through tough bacon and cannot produce paper-thin slices. A non-serrated blade, on the other hand, has a smooth, sharp edge. It is ideal for slicing most bacon varieties. 

You can easily slice vegetables and fruits into paper-thin slices. Additionally, they are simpler to sharpen than serrated blades. 

Simple To Clean 

When handling raw meat, cleanliness should be your top priority. You do not want to be concerned with cross-contamination in any way. It is essential to maintain a clean machine and workspace. 

When selecting a bacon slicer, you should consider how simple or challenging it will be to clean and maintain. 

For example, some models have removable blades, and some do not. Some models have housing that makes it challenging to access moving parts, while others do not. 

You want a machine that is simple to disassemble and reassemble. This allows you to separate all the significant components and ensure that they are thoroughly cleaned before being reassembled and stored. 

Another option is to select a model that provides easy access to all cleaning-required components. This option is ideal if your machine does not disassemble entirely, or you are unwilling to dismantle it after every use. 

Regardless of your choice, you must be confident that you can thoroughly clean the machine after every use to prevent the spread of bacteria. 

Extra Features 

Bonus options should not be the deciding factor but can serve as a tiebreaker between two solid options. 

Knowing what additional features, a meat slicer has may help you decide whether to purchase it. Sharpeners are an additional feature that can be extremely useful. Some machines have grindstones attached to the rear of the housing, allowing the blade to be sharpened, as necessary. 

This provides excellent value because you can use each blade for more extended periods before replacing it. Some models will be labeled as fully or partially automatic. Typically, this means that once the machine is turned on, the blade will spin continuously, and you only need to move the meat across the edge to slice it. 

Some slicers also feature a slanted platform that utilizes gravity to pull the meat toward the blade. This then relies on the weight of the meat to push it into the edge for slicing, requiring minimal effort on your part. 

Safety features 

Safety is of the utmost importance when purchasing a meat slicer due to the large and sharp blades. Some meat slicers on the market include protective blade guards, non-slip feet at the bottom, and a safety lock to ensure the safety of their users. 


Cleaning and maintaining a bacon slicer properly is essential for preventing foodborne illnesses. Therefore, you should search for a simple meat slicer to assemble, disassemble, and clean. 

There are also dishwasher-safe parts for cleaning in the case of specific meat slicers. This simplifies the cleaning process. 

Closing Thoughts 

Therefore, the following is a list of the best bacon meat slicers. If you desire professional bacon slicing, you should acquire a high-quality meat slicer. 

This also simplifies your other culinary tasks. The right meat slicer will save you considerable time, money, and effort. We hope this guide will assist you in selecting the best slicer for your needs. 

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