I've recently bought two "logs" of Wessex Curly block. I would like to know how you guys slice it. I think I'm going to try to slice it all up and store in jars for aging. I have a food slicer like you'd see in a deli. I think that might work well but am looking for recommendations. Also does anyone know if you can store Wessex Gold Brick in its original bag for long term storage? Thank you.
Wessex Curly Block Slicing.
- Thread starter Mez
- Start date
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You can just take the packaged log and place it in a freezer bag. Also, I’ve had packaged blocks in the original bag for more than 3 yrs and they held up just fine. 
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Long term storage = I wouldn’t. Jar it up.
I use an ulu knife on a cutting board but a razor sharp heavy bladed knife works too. Think cleaver or something with a straight blade. The ulu works great just because it allows massive leverage and can be rocked, but I also sometimes use a heavy knife.
I use an ulu knife on a cutting board but a razor sharp heavy bladed knife works too. Think cleaver or something with a straight blade. The ulu works great just because it allows massive leverage and can be rocked, but I also sometimes use a heavy knife.
I’ve also put the original packaged log in a food saver vacuum sealed bag for long term storage but I don’t trust the original packaging not to leak by itself.You can just take the packaged log and place it in a freezer bag. Also, I’ve had packaged blocks in the original bag for more than 3 yrs and they held up just fine.
I put a sharp knife to it and spin the donk as I slice all the way around. Turning the sausage while slicing makes it very easy and quick
I’m leaving my Wessex plugs in that new fancy bag they came in the for the long haul. Until I open one and slice it up then I jar it.
I had one long time ago that was bone dry, I just rehydrated it slowly for about a week in a mason jar and it was superb.
The Wessex curly block I cut into approx 3mm slices and jarred. But that was for smoking. If I was to cellar it, I would seal it in Mylar.
I'd be careful with commercial slicer. Those things are beasts. Only cut myself on one once and it was painless and bloody as heck. I personally use a chefs knife works wonders. Never had curly block but plugs and ropes like a knife.
While a tad bit pricy Henkles makes a rocking santoku. (Also myabi, but very pricy as it’s SG2 steel)
I simply happened to already have the Henkles. It’s the one I use to cut plugs. I keep it super sharp and if you can’t slice through it you can rock your way through the plug.
(You can get it cheaper elsewhere, this was simply for illustration purposes only)
I simply happened to already have the Henkles. It’s the one I use to cut plugs. I keep it super sharp and if you can’t slice through it you can rock your way through the plug.
(You can get it cheaper elsewhere, this was simply for illustration purposes only)
I sliced mine into four somewhat evenly-sized chunks. Then put each in its own jar
Thanks for the suggestion. I have a Victorinox Chefs Knife I keep razor sharp for cooking but I'm more trying to make perfect coins. Although, I might just keep them whole as people are suggesting.
I cut mine about like this. When I want to smoke some I take a pre sliced portion and chop it up some more.
This is probably not the most ideal way, but I hate cutting up plugs.
Small Ulu/Demilune For Cutting Ropes and Plugs :: Pipes Accessories
Can anyone recommend a small (less than 4"/100mm) round-bladed knife for cutting ropes and plugs? Let's say less than $100USD. I'm not trying to become a hand-made knife collector. I remember from the fair trade tobacco forums that Kuhn-Rikon made one that was well liked for dressing whole...
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I also use an ulu knife for ropes and plugs. It does the trick nicely.
I traded a buddy that’s a knifesmith 500g of Devils Holiday to make me this nikiri/cleaver. Works great for plugs, ropes and logs.
440-C stainless steel.
For rigidity, it's also twice as thick as the original blade. (which opens a huge can of worms, btw... don't go there unless you want to mess with taking apart, grinding, and reassembling staked cast iron)
Works like an absolute champ, though.
Very cool! For now, I guess I better stick to my Ulu. I’ve done a little grinding on cast iron, but this sounds like it may take more time than I can scrape together when school is in session.440-C stainless steel.
For rigidity, it's also twice as thick as the original blade. (which opens a huge can of worms, btw... don't go there unless you want to mess with taking apart, grinding, and reassembling staked cast iron)
Works like an absolute champ, though.
Yours definitely does a yeoman’s job of making perfect flakes. I’m not sure what you were cutting, but the flakes would look at home in a Gawith packaging tray.
She does vork goot, yah
Mike McNeil himself fell in love with it at a KC club meeting several years ago. (I've been smiling about that ever since)
For slicing, one could also use your biltong slicer. All different makes and models, Amazon. 