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Best Meat Slicer for Bacon and/or Brisket - Page 5

post #81 of 89
Quote:
Originally Posted by Bearcarver View Post
 

Cabelas is a Great place to check for slicers & other Great things!!

 

However don't pick on short slices of Bacon. My slicer could slice longer pieces than I produce with it, for a few reasons:

#1   I cut my belly slabs in 3 pieces, so the pieces fit in gallon size ziplocks for curing.

#2   Those pieces are easy to arrange on my MES racks.

#3   Shorter slices are easier to vacuum pack & store.

#4   I never make a 14" long BLT.

#5   I don't like throwing long slices of Bacon in my frying pan, only to get the center of each piece done, and the ends not done. Shorter pieces can be moved around in the pan, so the whole slice gets done evenly.

 

 

Bear


that is a good point.., I am looking to replace mine with on that has a sharpener, You say cabelas? I check it out. They always have quality.

post #82 of 89
Quote:
Originally Posted by Hoity Toit View Post
 


that is a good point.., I am looking to replace mine with on that has a sharpener, You say cabelas? I check it out. They always have quality.

 BTW If you can wait till after hunting season/Christmas they all normally have huge discounted sale prices if you know what you want and can act fairly quickly.

 

LOL and when Cabela's say's the sale ends on the 1'st they ain't kidding, at 12:01 **POOF** its gone!

 

They are good sales thought, Maybe 30% and sometimes they'll throw in free frt.

 

Just a heads up, although I doubt you;ll need it.

post #83 of 89

I don't do long bacon either  Shorter is just way easier.   Even when I but Store bought thick sliced 3# packs I cut it in half.

 

Gary

post #84 of 89
Quote:
Originally Posted by Bearcarver View Post
 

#4   I never make a 14" long BLT.

 

Bear

 

You don't know what you are missing... :36:

post #85 of 89

I don't think this is a hijack, but I have a couple a questions. 

 

I was checking out those Cabelas new "Commercial Grade" slicers and noticed had a disclaimer. These are what I was going to buy earlier this year and they completely sold out. I know nearly everything these days has a disclaimer to get around the idiots, but....... It is very specifically states that the slicers are NOT NSF approved. NSF National Sanitation Foundation, these are the rules concerning human consumables and their supporting products. Potty water (drinking water) pipe for municipalities requires NSF, if its not NSF its not allowed. Everything has rules "Codes" legal requirements for one reason or another, CSA, UL, ASTM, AWWA, NSF, safety if nothing else. I am thinking maybe these might have been made somewhere were there is no accountability for the materials used?

 

<shrugs> I know that not being NSF doesn't make it a bad slicer, it just hasn't bothered to passed the tests? Just makes me wonder.

 

Another question, I am old school.... yeah right, go figure....LOL But what ever happened to using HP rating on electrical motors? If I can see one is 1/2 HP, and another is only 1/4 HP, I can understand some price difference. On similar slicers with different HP motors the High or large size motor would last much longer. So why don't manufacturing specs always show the HP rating anymore?

 

Seriously just wondering.

post #86 of 89

You should have one meat slicer for your kitchen.

post #87 of 89
Quote:
Originally Posted by Foamheart View Post
 

I don't think this is a hijack, but I have a couple a questions. 

 

I was checking out those Cabelas new "Commercial Grade" slicers and noticed had a disclaimer. These are what I was going to buy earlier this year and they completely sold out. I know nearly everything these days has a disclaimer to get around the idiots, but....... It is very specifically states that the slicers are NOT NSF approved. NSF National Sanitation Foundation, these are the rules concerning human consumables and their supporting products. Potty water (drinking water) pipe for municipalities requires NSF, if its not NSF its not allowed. Everything has rules "Codes" legal requirements for one reason or another, CSA, UL, ASTM, AWWA, NSF, safety if nothing else. I am thinking maybe these might have been made somewhere were there is no accountability for the materials used?

 

<shrugs> I know that not being NSF doesn't make it a bad slicer, it just hasn't bothered to passed the tests? Just makes me wonder.

 

Another question, I am old school.... yeah right, go figure....LOL But what ever happened to using HP rating on electrical motors? If I can see one is 1/2 HP, and another is only 1/4 HP, I can understand some price difference. On similar slicers with different HP motors the High or large size motor would last much longer. So why don't manufacturing specs always show the HP rating anymore?

 

Seriously just wondering.

 

That would make it too easy on us Old Folks!!

 

Bear

post #88 of 89

Great points. As regards the slicer, it is just stating that the design and/or cleaning guidelines do not conform to NSF standards as relates to commercial kitchens.

And the manufacturer and retailer have not submitted said appliance to NSF as it's being sold for home use. That's my take....

As to HP, isn't 1/3 HP or 1/2 HP a rating?? I think buying as much horsepower you can afford as well as gear driven as opposed to belt driven are important factors.

post #89 of 89

I just bought the Chefs Choice 10 inch from Amazon $299.00 with free shipping. This thing is big and heavy, but it's a serious meat slicer. I've sliced beef for jerky once and it cuts nice and uniform slices. I have looked for years for a used Hobart or Berkle  slicer, and I find them from time to time of CL, but they run $650.00. If I was in the meat slicing business I wouldn't hesitate to buy a "new" Hobart, but this machine works fine for my needs. As for "my needs", I have been cutting jerky slices for years with a sharp knife, and it takes an hour to an hour and a half to cut up ten pounds of slices. This slicer does it in just a few minutes. The machine really needs to be taken apart for proper cleaning and that is a bit of a chore, but about fifteen minutes, and its done. I would still be using my knife, except my son just joined the Navy,  he and his buddies can make ten pounds(two and a half lbs dried) disappear in no time! The reason I'm here, in fact, is to try and learn a way to "smoke" jerky efficiently and hopefully get a better smoke flavor and less leathery jerky than liquid smoke and my dehydrator is giving me. Thank you all, for all your educational post, I've learned a ton of things already! 

   Terry - In Jacksonville Fl.

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