I ordered some curing salt, so now I need a meat slicer for the pork belly. Of course I can find plenty of other stuff to use it on like smoked cheese, sausages etc. What are the suggestions from the Pit people? I'd like to keep it under 150.00.
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I used this one to make Jerky this summer. If your going to use it a lot. Don't get this one. Its underpowered and makes doing a lot of slicing a pain in the ass.. But for some quick jobs. I think it would be fine. I did about 20 lbs of chuck round this summer for my Jerky cook and that was a bit much for this slicer. For a few bellies, I think it would work well. And make sure you slice that belly when its cold. It makes it sooooooo much easier. Let us know what you end up getting.
Good luck (link is below)
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I went thru a couple cheap slicers before biting the bullet and buying a $300 one from Gander Mountain. Never regretted it!Comment
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I have always been hesitant to buy big box store stuff like that. But I think Cabelas and Gander do a pretty good job on stuff like this. I have one of there Dehydrators and it works great!!Originally posted by Abom View PostComment
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Hmm. Maybe I need to expand my budget. I'd would definately rather purchase quality on the front end rather than buying several doorstops and then spending the ca$h I should have at first.Originally posted by Abom View PostComment
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For your price range I think there's one solid choice and I almost bought it. The chefs choice 615. Easy to use and one of the easiest to clean with lots of great reviews. On. Top of a bunch of great comparisons done with websites.
I found a commercial duty 10" slicer at my local Cabela's that was normally $379.99 for $223. I opted for that one because of price and volume of food I plan to use it for. Otherwise I researched the heck out of it and the chefs choice was far and away the best option in your price range.
Happy huntingComment
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I pulled the trigger and ordered the Chef's Choice 615 for $149.93. It arrives Wednesday! I wonder what the boss will think when it shows up unannounced?Comment
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You talked me into one...ordered...thanksComment
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I've got one of those. Its a little slow and and little small but for my needs and volume its great. I've sliced a full pork belly for bacon and various roasts and birds. It choked on bologna but wet dense meats and low powered slicers don't play well together. It disassembles easily for cleaning. The blade screw is reverse threaded. Buy a cut proof glove.
Have fun.Comment
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We got a Globe slicer from Craigslist. This is a professional monster of a machine. Paid about $150 for it. It needed the plug wire replaced (it had been spliced back in the '70's it looked like). Fortunately there's a local repair place that specializes in antique kitchen equipment. He cleaned and sharpened the blade, added an on-off switch (it turns on and off otherwise by turning the thickness knob), replaced the wiring, and found a problem with the motor. He kept it another couple weeks trying to find a motor (he was bound and determined to get it working) but ended up giving us a work-around instead.
This monster weighs a ton, I was able to slide it down out of my car and onto a handtruck but it will take at least two of us to get it up onto its home.Comment
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Enjoy the slicer! We got one last summer and it has been great. It has a 10' blade and I think is .25hp. Works well. The only issue is that it it takes a couple minutes to take it apart for cleaning. I also am a bit anal about sanitizing the machine, so I always wipe it down with a bleach solution and soak the blade itself when I am done.Comment
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