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Meat slicer

hagar

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Hello everyone, its been awhile since I posted last. Well I have a question about the Cabelas Deluxe 8.7" meat slicer. Its on sale this week. Im wondering if anyone on here has one and uses it for bacon? I used a LEM 7.5" last time to cut my bacon but I had to cut off about 4" so the bacon would fit on the sled. I now have 19# of belly brining in Pops wet brine and have about a week left before its ready. Let me hear what you guys use for slicing up bacon.


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SmokinAl

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Honestly I have a big commercial 12" slicer that will easily slice large hunks of bacon.

But I usually end up using my Chefs Choice 8" & cutting the slabs in half.

What's the point of having great big long pieces of bacon that are hard to cook because they are hanging over the edge of the pan.

I am not familiar with that particular slicer, but if it is a well built & can be sharpened easily, then I wouldn't let the size stop you.

Just cut the slabs up.

Al
 

hagar

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Well I rarely cook the bacon in a fry pan. I almost always cook the bacon on the Traeger or in the oven. Just my preferance.

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SmokinAl

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Well I rarely cook the bacon in a fry pan. I almost always cook the bacon on the Traeger or in the oven. Just my preferance.

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Well if you don't want to trim it then go with a 12".

Check Craig's list in your area.

Al
 

hagar

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Well I settled on the 10" commercial grade slicer from Cabelas. The useable portion of the sled measures about 9". I measured the 12" slicer too and it had the same sled. Hope it works well as it was quite pricy investment. I will keep you posted.



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cookfarms

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Sweet! Let us know how you like it, I contemplated long and hard between that and the Deluxe 8.7 slicer. I wound up ordering the 8.7 Deluxe last week on the same sale ($99 + free shipping but only 1/4hp though)...
 
Last edited:

nsoutdoorsman1

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Well I settled on the 10" commercial grade slicer from Cabelas. The useable portion of the sled measures about 9". I measured the 12" slicer too and it had the same sled. Hope it works well as it was quite pricy investment. I will keep you posted.


Nice slicer,u wont be dissappointed:)



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ruleg

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Was the Brine for flavor or just adding moisture? I'm look at a Bacon smoke soon!! Are you sharing that brine?
 

mfreel

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That's the one I have and I think it does a great job.  I have to cut some ends off to get the whole strips of bacon cut, but the ends cook up just fine, too.

My biggest suggestion is to make sure your bacon is almost frozen when you cut it.  As it gets softer, the fatty pieces will get caught up in the blade and get sucked in.  It's a pain.

 

hagar

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Was the Brine for flavor or just adding moisture? I'm look at a Bacon smoke soon!! Are you sharing that brine?
I used Pops Wet Brine that is very popular on this site.

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uzikaduzi

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Was the Brine for flavor or just adding moisture? I'm look at a Bacon smoke soon!! Are you sharing that brine?
you have to brine to cure the meat before cold smoking for safety, but also, if you don't it will come out tasting like regular roasted or pan fried pork instead of bacon... the curing is chemically cooking the meat, but it is also adding flavor and pulling in hygroscopic sugar and salt which helps with moisture retention... in the case of bacon, i don't think moisture retention is big on the list of what you are trying to accomplish, but it will do just that.
 

hagar

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Bacon turned out great! Pops never fails, great flavor. The Cabelas slicer worked great too. I did have to bend the frozen slab in a U shape to be able to slice with out cutting but the slicer went through the bacon like butter. Very pleased.


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bdskelly

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Nice job Hagar. That bacon it over the top! B
 

uzikaduzi

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I don't have an electric slicer... mostly because 2-300 for a big one is a lot for me and I shy'd away from the home use ones because of the small tray. Bending belly in a U is a great idea. Thanks
 

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