Hiya folks!
I did my first batch of bacon recently, and there is no going back. I am definitely doing a bunch more but I don't want to keep slicing it by hand. I can do it, but it takes a patient hand.
So, I want a slicer but have never really looked into one before. Any recommendations from you experienced guys and gals?
One thing to consider with the electric slicer is the task of cleaning it up! I was given a Rival meat slicer and it is a time consuming job to clean it thoroughly. I have gone back to simply freezing the meat partially and slicing it with a very sharp thin-bladed knife. Sometimes simple is best, at least that has been my experience.
I use fish filet knives for an awful lot that doesn't have to do with fish. My favorite is a Browning blank-thru from Bass Pro - not any of the signed jobs from Scandinavia. Go figure. And I did drop some coin on a decent Chef's knife. I guess the filet knife just fits me...
Sorry brother, but there is NO way I'd use my table saw to cut anything but wood products. With that, however, I would be interested if one could use a band saw. Cleaning and maintenance would be a nightmare.
I watched Craig’s list and eBay for months to find one. Lots available for 750.00 or more. I found a 13†Berkel for 320.00 and it works great. Commercial slicers are heavy and take lots of space, but sure make processing fun and easy.
bought a hobart off craigslist for 350, spent a bunch of time cleaning and repairing/adjusting to get it back in good order. spent another 350 on the cover/sharpener that was missing. hobart service was awesome, sent me pdf manuals for it, no charge. takes the skin off pork belly like it was nothing, but was it worth $700 plus?????
I have a Berkel 827A that I found on FB Marketplace for $200 a few months back. I had been checking Craigslist and Marketplace for a few months waiting until a big commercial model like that popped up for $200. Hobart, Globe, and Berkel are probably 3 of the better brands. Check every couple days and eventually you will see one for under $500.
But they are kind of a pain to clean and store. If you are doing a lot of bacon at a time I think they are worth it but if you only do a belly or two here and there I would just stick with a knife.
Seems the main difference is a serrated blade vs regular. I would think the serrated would eventually get dull and could not be sharpened again. But I really do not know much. I am like you I do not want to drop 700 bucks on a slicer.
My wife and I had a small (as in very) on-line fine food business years ago. It tanked in 2008! W had a need for a slice and had a home one which was not sufficient for our needs.
We went to a restaurant supply house and after checking back monthly got a Chefmate by Globe. Don't buy anything but a commercial slicer. You'd be surprised how often it will come in handy.
I agree with EdF who recommended a Hobart. in essence a commercial slicer.
I've got a Globe 12" 1/2 Hp that I bought on e-bay for 400.00. It was practically new from a pizza parlor. I met the seller half way 30 miles to pick up. I had an old Rival that I got a ton of use out of but the blade couldn't be replaced. I love my slicer for bacon, jerky, abalone, and deli meats. I placed it on a SS cart from Costco and have learned to clean it in less than 10 mins. I believe it's worth every penny.
I wanted to go the slicer route too, but decided unless I do like some here and smoke 30 pounds of bacon at a time (my max so far was 11 pounds at once), its not worth the time it will take to properly clean most slicers, and storage is already at capacity in the kitchen. And the $200 or so slicers on Amazon for the most part just don't have the capacity to cut the width of the slabs I am using.
I ended up buying a GOOD slicing knife, and the only things that knife is used for so far is to slice bacon and brisket. Wash the knife, give it a couple swipes on a sharpening steel after use to realign the edge, and put it away until next time, wash the cutting board, and done. So clean up time is minimal.
Thank you sir. I saw a slicer on sale earlier but passed because I was like I do not really need it but about to do a batch of bacon and I am re-considering.
I've thought about a meat slicer before but I'm with jfmorris on this one for now. Slicing bacon is annoying, even with a good slicer, and taking the skin off is the bane of bacon making. But I can see myself getting super annoyed with cleaning the slicer real quick and I can usually get the butcher to take the skin off for me. I actually cure, smoke and freeze bacon in smaller chunks - it gives me more of the full flavored "end" pieces that I enjoy, is a better presentation as a gift and probably lasts longer in the freezer. This is about the size of chunks that I do.
Comment