"Dave Bugg" > wrote in message
...
> ceed wrote:
>
>> I've done this recipe several times with great success. It's very
>> important to get the pork slices thin (almost like with smoked
>> salmon).
>
> Do you slice the pork when it has been deeply chilled in order to make the
> slicing easier?

It's an old trick usually used when making home made jerky. The meat when
partially frozen will hold its shape and allow one to easily cut across the
grain. If done properly its like slicing a chunk of decent cheese.

Dimitri