Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
That's the one I have. I don't know much about various slicers but I know this one is surely not a high end one, but it works mighty fine for me and I am happy for as often as I use it.
Same story here. I use it infrequently and feel like can tell if I were to use it often it probably wouldn't last long. That said it's small and really comes in handy once in a while.
Do you slice homemade bacon with it? I’ve never considered shopping for a slicer, but it might be worth it just for slicing bacon and the occasional pastrami…
Do you slice homemade bacon with it? I’ve never considered shopping for a slicer, but it might be worth it just for slicing bacon and the occasional pastrami…
Yes, I do.
Last edited by Attjack; February 9, 2022, 12:55 PM.
It seams the carrier would be short for slicing bacon? Do you take the carrier off and just run the hunk of bacon back and forth by hand, keeping fingers clear?
Ditto jfmorris 's question. I used to have models identical to that. Because I used them so often they had a lifespan of about a year, each. I went with a bigger unit. If I could have found one for $50 I likely would have put off getting the bigger slicer. Even with mine, bacon is difficult due to its' size vs the carrier. What is your secret?
Just pulled the trigger on one. No more of my chronically uneven knife slices on briskets, chuckies, and pastrami. Oh boy! Thanks for posting this Attjack .
Lol, sounds like me. "I don't need no fancy slicer, I have a knife for Pete's sake". Cue the misshapen, too-thick slices everywhere. A slicer is a great tool.
Slicers are great. I even use mine sometimes to slice potatoes: when doing a large Dutch oven smoked scalloped potato recipe that calls for 5 lbs of sliced taters, hand slicing is just a pain. I like the slices for this just a bit thicker than my mandolin makes them.
Last edited by 58limited; February 9, 2022, 02:39 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
You bought it because you wanted it. Yes, it's sold by Best Buy as far as I can tell. I cannot help you with the last question. Proceed with caution on your own.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Attjack ok I think I get you. You are saying to basically fold the slab of cured and smoked bacon or pastrami in half to get it to fit the slicer carriage? Guess I never tried folding bacon, but I suppose I will be trying, next time I have a pork belly.
I have some brisket to make into pastrami in the freezer, so this ought to be the ticket for that brisket point I am planning to cure.
Yes, but I would say not so much in half as bent 90 degrees. The bacon fat lubricates everything too so you can feed the curved bacon into the blade before moving the carriage. I think when you try it you will get the hang of it immediately.
One more tip is that on my unit the depth adjustment tends to drift so I am checking it periodically as I slice to keep the thickness uniform.
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