slicer blades

[smokin pop-pop]

Got a question about the blade on my Cabelas 10 " slicer. I usually put a slight
freeze on my jerky meat before slicing it for the marinade soak. I have a small
7 " cheapo slicer with a serrated blade that sliced through semi - frozen meat
like butter but I have begun to do larger hunks of meat. Has anyone ever tried
to slice semi-frozen meat on a larger slicer without a serrated blade ?

 

[forkin pork]

I have a rather large commercial slicer that has a smooth blade and I have sliced semi-frozen meats on mine no problems.
Like you even said "a slight freeze", is usually what I do as well.

 

[rexster314]

Hobart 12" slicer here. It works the best with "almost" frozen meats

 

[SmokinAl]

12" commercial Torrey slicer here, and I always semi-freeze my meat before slicing.
I do the same with my 8" Chef's Choice.
Al

 

[smokin pop-pop]

Thanks for the input guys, now I won't hesitate to fire up the big machine
and let it do its thing