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In another thread, I mentioned that I just started wet curing a pork belly...first attempt :)
It appears that many are recommending a slicer, so I've started looking around. I see that several on the forum apparently use the Chef's Choice 615/615A, but does anyone have experience with this...
I have four slicers in various condition...
two 1812 hobart that could pretty much make one. $200.00 for both.
one 2812 hobart. needs the arm that slides and holds the tray. $200.00
one Bizerba SE 12D automatic. runs. $800.00
located in quinton va. just east of richmond.
Would also be...
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