Meat Slicer (review)

[browneyesvictim]

I'm looking to buy a slicer. I don't want to get one if I have to trim 2 inches off the slab 1st. Would also like to cut brisket. Just was thinking maybe I should get one that would cut it all . I think some people use a knife to cut bacon because they didn't get the bigger slicer. Which is fine.. Use a knife and save $200 + is a good idea also

I slice slabs of bacon just fine with mine. I don't see why brisket would be any different. Unless you step up to a 10" slicer I don't think there is another unit on the market that has as long of a travel.

 

[Rings Я Us]

What do the deli people use to slice in house bacon?

 

[browneyesvictim]

What do the deli people use to slice in house bacon?

Obviously most deli's have a large commercial slicer. I would love one, but don't have the space for it, nor the desire to have to move it around or clean it. Trade-offs.

 

[tropics]

That's the problem though. I wanted to get one to slice everything but they are $400 on the low end.
Nice review by the way.. :)

Rings I have more then enough knives and I have the skills so,yes saving a few $$$ is worth the trimming
I pointed out some very good features on this
Richie

 

[Rings Я Us]

I was wondering if they can be taken apart.. take off the tray and use it without.

 

[tropics]

Then again some people, like me, use a slicer that's even smaller, but since we don't make 12" square BLTs, who cares? :D

Bear

What you don't use a Hoogy Roll LOL
Richie

 

[tropics]

I was wondering if they can be taken apart.. take off the tray and use it without.

The tray is made so you don't loose the palm of your hand Safety always
Richie

 

[gary s]

How much will you use it ? That made it easier for me. I knew I was not going to be a heavy
duty user so I didn't want to spend a lot of buck for something that sits in the closet most of the time.
That said I wanted as much bang for the buck as I could get. I ended up with a Chef's Choice 609 Premium Electric Food Slicer I paid about a hundred bucks . It has done everything I have wanted to do. I've sliced bacon, brisket and a host of other things. Now if you are going to be slicing every week or several times a week I would be looking at the higher priced and heavier duty slicers.
Hope that helps

Gary

 

[Bearcarver]

What you don't use a Hoogy Roll LOL
Richie

LOL--Not for my BLTs. Thin sliced bread---The less % bread, the more Bacon. :)

Bear

 

[griz400]

Tell you what ... so far , I love mine .. matter of fact I just sliced up a pork belly .. 4 lb belly, and going to smoke it up tomorrow ... and I will be leaning on all of you to help me out cause i never smoked one .. lol.. seriously though .. this is a fine, fine slicer for the money .. also , if the belly tuns out good, I also took out tonight to thaw , like a 3 lb bag of thin sliced pork loin I smoked a few weeks ago to make loin/belly sammies tomorrow

 

[Rings Я Us]

I think you guys are right.. Use it 95% for things 8 or less inches anyway..

One my sister has

 

[Rings Я Us]

This one in Richies review is rated high as heck in reports. And that 609

Was just hoping to be able to get a big one maybe.. I wanted to cut nice professional looking bacon to give to people as gifts or sell some.. lol I guess 9- 10 Inch bacon you could make look good. And have some trimmed pieces for cooking and stuff.

 

[tallbm]

This one in Richies review is rated high as heck in reports. And that 609

Was just hoping to be able to get a big one maybe.. I wanted to cut nice professional looking bacon to give to people as gifts or sell some.. lol I guess 9- 10 Inch bacon you could make look good. And have some trimmed pieces for cooking and stuff.

I use the Chef's Choice 615 and it has a 7 inch blade. It cuts pork bellies for bacon with no issue for me. I haven't encountered pork belly so wide the 615 couldn't handle it. I've done 4-5 pork bellies for bacon and the 615 was wonderful to work with. I thought about going with the 665 model but after a lot of research I discovered that it is a one off model that doesn't even have replacement blades, etc. so I went with the tried and true 615.

Best feature is probably that it is easy to clean!

 

[Rings Я Us]

Sounds like a top choice.. I think they make a 667 too.. $$

 

[Rings Я Us]

We have these type of deals or better all over this area.
This is either a 12 or 13 inch blade Globe gravity fed slicer. Old but working good.
I saw this by my work. lol

Saw another like it for $300 but it was sold

 

[tropics]

Finally used the smooth blade to slice some Eye Round
The smooth blade does a great job thin slicing

sandwiches

I will recommend getting the extra blade
Richie

 

[tallbm]

Finally used the smooth blade to slice some Eye Round
The smooth blade does a great job thin slicing
View attachment 344843
sandwiches
View attachment 344844
I will recommend getting the extra blade
Richie

Yep and the smooth blade is still on sale at Amazon for like $10-12 off normal price!

 

[micheleberilli]

Anyone knows Manconi meat slicers? I'm looking for a professional meat slicer for my grocery and a friend of mine suggested me this brand, I think it's Italian and specific for professional use. But my idea is that they're quite expensive so I'd like to know if they're worth the deal... any help?

 

[Neo]

I bought the CC 615 back in November, and I've frustrated with its ability to slice bacon. With the large gap between the feeder and the back plate, I'm left with a solid 1/2-3/4 inch on each piece of bacon that I'm slicing. Maybe I'm missing something here, has anyone else had good non-wasteful results with bacon on the 615?

I found this on amazon, if you haven't found a solution yet maybe this will do the trick..
When I called customer support to complain that the thinnest cut my new machine would make was about an 8th inch thick I was told that the thickness guide plate would not go flush with the blade yet I have read that people have made paper thin cuts with this machine. Rather then send it back I decided to see why mine would not cut items really thin. This review is for any one that has same problem as with mine.
The thickness guide plate is the part of the machine that adjusts back and forth to control how thick the item being sliced will be. The black knob in the back of the machine does this. My machine would not cut anything thinner then about 1/8 inch thick.
The small white plastic part described below must have been installed at the factory 180 degrees incorrectly. The modification only takes about 15 minutes after getting a 2 inch # 1 stubby screw driver to loosen or remove two screws. For safety reasons it may be a good idea to remove the blade before beginning.
1st picture--the blade not flush with guide plate adjusted as far forward as possible
2nd picture--the attachment of the bar connected to the underside of the machine to expose 2 screws and plastic oval part that must be turned 180 degrees to complete the modification.
3rd picture--the thickness adjustment bar removed from the undeside with one of two attachment screws and white oval plastic part that must be turned 180 degrees and then reinstalled in the large oval of the adjustment bar. That can be done with the point of a knife or similar object while bar is still installed but screws loose enough as in 2nd picture.
4th picture--the blade now flush with the thickness guide plate so that the thinnest of cuts can now be made.

 

[verbage]

So I have been thinking of a slicer for a while to deal with my dry cured meats. My wife spotted a Chef's Choice Model 6102 in TJ Maxx yesterday so I picked it up this morning for ~$75 (after tax). Note that there is currently no model 6102 listed at the Chef's Choice website, but there is a model 610 (https://chefschoice.com/product/premium-electric-food-slicer-model-610/). I downloaded the current model 610 instruction manual, and it is essentially identical to the 6102 manual I got. The only difference is that the current 610 seems to come with a slightly decorative platter (for serving?) vs. the plain, transparent functional tray with the 6102. In sum, the 6102 is probably just an older version (or special build) of the current 610.

Whatever the case, I just used it to slice up a chorizo and a lomo embuchado, and it worked well. The lomo was 3" in diameter, and it slowed the blade down a noticeable amount, but by just slowing the feed rate a bit, the slicer was able to handle it without a problem. The 615 seems to have a slightly bigger 120W motor (vs. the 100W on the 610/6102 models) so this might not even be noticeable on the 615. Whatever the case, the ability to produce slice after slice at a constant thinness is very much appreciated--it definitely helps with the presentation aspect vs. hand slicing.

If anybody wants more detailed info about the 6102, happy to provide it. But otherwise, it seems like a pretty good solution for my occasional slicing jobs.