I own a 8.5: LEM. When slicing pork bellies, they do not cut cleanly all the way through. It will leave a tag end at the bottom of the meat in the tray. So if it goes unattended it will grow to a longer one.
My other gripe is how much larger of a slicer do I have to muscle or crane down into my basement to be able to slice bacon, pastrami and other items in a one full stroke slice with out cutting them in half width wise?? I've purchased larger smokers to smoke whole primal cuts with out splitting them but the slicing is still an issue for me.
My other gripe is how much larger of a slicer do I have to muscle or crane down into my basement to be able to slice bacon, pastrami and other items in a one full stroke slice with out cutting them in half width wise?? I've purchased larger smokers to smoke whole primal cuts with out splitting them but the slicing is still an issue for me.