Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: grundy53 on June 07, 2015, 08:12:12 PM
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So I was talking to the wife tonight and we decided I need a meat slicer. I will be mainly using it for smoked meats, buckboard bacon, and jerky. What do you guys use? What size blade do I need? Any recommendations?
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Bump
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Keep your eyes out in the paper for restaurant auctions - going out of business, etc. You can usually find a slicer for pretty good money and industrila quality.
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I recently bought the Cabalas 12" slicer, I studied hard on what to get. I finally just ponied up for the big one and am glad I did. IMO a slicer isn't any easier than a knife, but its way more consistent.
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Do you think a 10" blade is big enough to get the job done?
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I do think it is, to a point.
A couple of reasons I did go with the 12", where the meat sits is higher up and angled so to limit the amount the meat gets sucked into the blade, the other is also where the meat sits is larger so I could do longer bacon and bigger chunks of meat.
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I bought a cheap slicer off amazon and it works well for jerky meat and chicken mainly small stuff. I tried to make carne asada and it was doable but it wasn't easy. the meat was too wide.
http://www.amazon.com/gp/product/B00196VYY0?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00
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Go 12" and heavy duty. I picked up this bad boy off Craig's List from a catering outfit going out of business. It's a Globe. I think I could slice through 2X4s with this thing.
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If you got the pockets get one that'll slice frozen meat
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Do you think a 10" blade is big enough to get the job done?
I bought a 10" from a member here. Works really good for slicing bacon,ham etc. wish it would slice thixker though. Max thickness is 1/2". Doesnt work for making steaks out of a slab of new yorks.
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I have a 10" but wish I had the 12". I'd go with what NRA said. get a 12 and heavy duty. You won't regret it.
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I got a 10 inch on clearance at Bed, Bath, and Beyond for $50, It does everything that I wanted it to, but it is a bit of a pain to clean. I don't use it as often as I thought I would, so I have it hidden in a under-counter cupboard. If you have a lot of kitchen gadgets like me, storage space is at a premium, so size may or may not be an issue. Mine could almost move to the garage with the other lesser used items.
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I purchased Cabela's "Heavy Duty" slicer. I took it back. The tray was too small, the blade was dull and it did a terrible job of slicing jerky meat. I made some BBB and it had a tough time do to the small 7.5 inch blade. I was not happy.
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Bigger is better. I have a smaller bladed one and it tends to leave a tail on the meat as it is cut. I use mine for cutting potato chips as well as smoked venison and lunchmeat.
