I was on another forum and seen where somebody posted about this slicer from there Inventory closeout. There were several that ordered, one posted that they used it to make deer jerky and it worked well. I put in a order for the 12" one today. I called it in because it didn't show any shipping, I guess the shipping calculater wasn't working on the website. He said that they would have called and told me if I had went that route. So I thoutght I would spread the word.
Mark ;D
Hi Mark, What site ???
Oops sorry I forgot to do the paste with the web site address. There is a 10 inch for $79.99 and a 12 inch for $99.99
Here it is: http://www.westonsupply.com/Items.aspx?CAT=inventory
Mark
If I didn't just receive mine at $400 and 1 inch less in blade, I would be going for it. For $100 it seems too good to be true. Looks similar to the Chef's Choice.
Ya... That's a he11 of a good price! :o
Mike
It does look to good to be true! I was on the Smoking meat forum and the guys there had posted about it, several had ordered either it or the 10 inch one. A couple said they had got theirs already. One said it was a big box and was packaged well. If you look at the weight listed they are a pretty hefty slicer! (12 inches was listed at 57.9 lbs) No woder it cost me 24 bucks to ship!! Should be here mid next week they said, I will keep you all posted.
Mark
SWEEEET
That is a great price. I'm looking forward to your review.
Here is a post from the Smoking meat forum about why the slicer is so cheap. I guess the guy asked them about it.
"
Quotefor those who are wondering, the reason they have these on closeout and so cheap is because 1. they have had new circuit breakers installed to allow them to run longer then 20 minutes continuous, therefor technically they are no longer "new" and 2. they are getting a newer version of the 10" unit (but not the 12....).
if you are interested in a cheese blade for the 12, well they don't have one.....but they do for the 10.....so if you intend on using it for cutting soft cheese I'd suggest the 10 so you can get a cheese blade....but if you only plan on cutting hard cheese then the 12 will be fine......other then that both work great for meat obviously!!!!
Mark
Man...wish I had $100 laying around doing nothing...I know what I'd make it do now...get us to be a 2 slicer household. :D
Well I broke down and bought a 10" slicer from them, as per the other posters they said on the 10" they have a new model coming and that they had to upgrade the circuit breaker..............as it would only run for about 20 min then trip and you would have to wait a while, now it would easily run for approx an hour or more no problem. He also stated that the 12" only has about a 5/8" longer throw on the tray. Finaly I was inquiring how they have held up and he explained they had been good and the stated they made Cabelas for them which is essentially the same slicer and have had minimal issues.
Also I asked about soft cheese, he said it didnt work great for that but hard cheese is fine though you could not slice real thin, they also do not have a cheese blade for the 10" either..........the one posted on the other forum if for the old model! I am curious if anyone else uses the same mounting method as these guys and one could find a cheese blade??
I am having it sent up to me here in Canada, $67 and they are using USPS for me to avoid some of the ridiculous UPS brokerage fee's etc.
I will let you all know how it looks and works once I receive.
Tony2
Hi Tony and welcome to the forum.
That's not bad for shipping! I'm also from Canada and I agree with you about UPS. They (UPS) try to make you think that it's the Broker that is gouging you but if you do a little checking it's my understanding that they own the Broker service company that they use. Either way they are gouging, I also try to have everything sent USPS with the exception of Cabelas because they have their own Broker.
Mike
Thanks Mr Walleye,
What part of Canada are you in? I am in Calgary.
Yes this forum is bad!! lol I have been lurking for several months and didnt sign up until recently when I saw a thread on the portable smoker (Yes bought one of those too! lol) and am going to keep it in the motorhome to use on camping trips. I have had a DBS for approx a year now and been enjoying it quite a bit which brought me to this thread as I kept thinking I wanted a slicer as I have done a prime rib in the smoker and thought how good it would be shaved and used for beef dips!!
Thank you all for the ongoing tips and helping me spend my money!!
Tony
I just got off the phone with these guys; a 12 inch model is headed my way. The kicker for me was this was the model cabelas sold, and my experience with their branded products has been good. And lets face it, the lesser slicers are $80 to $100, so for the same price, I can test drive a big dog and hope for the best!! Woo hoo!
Ryan, the customer service rep stated they have 5 of the 12 inchers left, and a pack of the 10s.
Turns out they are local to me (3/4 hr or so), so if any of our 'north country breatheren' need want or desire one of these critters, send me a message and I could pick up/reship to you.
mld
Quote from: Tony2 on February 14, 2008, 10:01:39 AM
Thanks Mr Walleye,
What part of Canada are you in? I am in Calgary.
Yes this forum is bad!! lol I have been lurking for several months and didnt sign up until recently when I saw a thread on the portable smoker (Yes bought one of those too! lol) and am going to keep it in the motorhome to use on camping trips. I have had a DBS for approx a year now and been enjoying it quite a bit which brought me to this thread as I kept thinking I wanted a slicer as I have done a prime rib in the smoker and thought how good it would be shaved and used for beef dips!!
Thank you all for the ongoing tips and helping me spend my money!!
Tony
Tony
I'm from Moose Jaw, SK.
You're right on the "money about the forum! :D ;)
Tons of great information. The only thing better is all the friendly folks willing to share the wealth of information.
Mike
Winemakers
That's an awsome offer! I'm not sure I need to update my slicer but..... now I'm thinking! :D
Mike
Looks like a good deal for the power and size. 12" price is comparable to the 10" Waring I just bought. Wattage on this model looks better than Waring too.
The 12's were gone last night. I have a 10 inch on the way. I has to work better that my 35 year old Rival 7 inch unit.
Ordered a 10" last night. $79.99 and they didn't charge me any shipping as far as I could tell. I have always wanted a slicer and this deal was too good to pass up. It says it weigh 35 lbs, so I would think it would have to be fairly well made. For that price I will take a gamble. I told the wife and she says "where we gonna put that thing?" I'll figure out somewhere I'm sure. Can't wait to get it, I have some bacon I need to slice!! ;D
When I ordered mine the freight was also $0.00. Then I received an email from them stating that the freight (UPS ground) was going to be 20.03. I replied that I thought free shipping on something that heavy was a bit of a pipe dream, and agreed to the charges. Still, $100.02 for a 10 inch slicer..
I had the same question from the Mrs. I told her I would get a rubbermaid tub for it and keep it in the garage when not in use, which at this point is mostly for jerky. I made 3lbs the other day and it was gone in less than 24 hours.
Teenagers..... I need zip-top bags with locks on them.
::)
I kind of thought that maybe they would add shipping later. I ordered on Friday night so will probably not hear back untill Monday. You are right, $100 for a slicer like that is still a major bargain. I just hope it turns out to be decent. I think I will do the same thing with the tote idea. I think I have some room on a shelf in our mud room for it. At least I think there will be after a little re-org. ;D
Haven't tried Jerky yet, which is amazing since I love the stuff. I think that will be one of the first projects when I get my slicer. How do you do yours flbentrider?
I am using the Hi Mountain Jerky cure Original flavor - http://www.himtnjerky.com/ - and so far I have just dried it using our convection oven. We wanted to do a baseline "flavor check" before adding smoke. The first batch (1.5 lb - gone in under 12 hours) we used flank steak from Sams. good - but the quality of the cryovac'd flank steaks was dissapointing - lots of fat and that silver stuff. The next batch (3lb - gone in less than 24 hours) was whatever beef roast was on sale at our local Supermarket (Publix) it was under $3.00 a pound and was just as good as the flank steak. I now have 5lbs of the same stuff in the fridge. My basic process is:
Cut the mean into manageble chunks - preparing to run them on the slicer. My family prefers against the grain.
I put them on wax paper on a sheet pan and place in the freezer for ~2 hours.
Remove from freezer - slice to 1/4 inch thickness - then weigh
Mix cure and seasoning according to package directions.
Season - flip - season - dump in big bowl - mix well
Entire thing goes into a zip-top bag and into the fridge for a mimimum of 24 hours ( usually go 36 to 48)
Put on racks - into the convection oven 200 degrees with door propped open (My Jenn-Air has a specific function for drying and a little gadget for propping the door open and covering the sensor that turns off the convection fan when the door opens)
Cool
Eat
Hide from the kids if you want any the next day
The next batch I am going to smoke for 1.5 hours, then transfer to the oven - but that seems like alot of ( extra ) work, and to fire up the OBS for just 1.5 hours, I will probably get some butts ready to put in when I take the jerky out - but then that is alot of meat flying around the house at the same time...
:)
Quote from: bigredsmoker on February 16, 2008, 10:08:18 AM
I kind of thought that maybe they would add shipping later. I ordered on Friday night so will probably not hear back untill Monday. You are right, $100 for a slicer like that is still a major bargain. I just hope it turns out to be decent. I think I will do the same thing with the tote idea. I think I have some room on a shelf in our mud room for it. At least I think there will be after a little re-org. ;D
Haven't tried Jerky yet, which is amazing since I love the stuff. I think that will be one of the first projects when I get my slicer. How do you do yours flbentrider?
I ordered mine on Thursday night, same no shipping costs. They called me Friday and said that their web site had a "glitch" and wasn't charging freight. I had to give my approval for the $20.03 freight. Still worth it I hope
flbentrider;
I also have a Jenn-Air with the Drying feature. I haven't used it yet. Does it do a decent job dehydrating? If so I may start using it for drying.
Habanero Smoker,
The Jenn-Air works great, but I really don't have anything else to compare it to. It dries the load in 1.5 hours and the whole house smells like Jerky.
Thanks. I'm going to give it a try; it can't be any worse then leaving it in the smoker to dry; which is the way I've been drying jerky.
as if I need more reasons to be jealous of a jennaire. Jerky in my obs takes me 4~5 hrs to dry, and I prefer a moist (read not storable at room temp) jerky. Seems like I must start lobbying mama for a new replacement, or perhaps a comando raid on the GE conventional after hours............ perhaps several water glasses of knob creek to consider the attack and generate the necessary courage........
There is a story behind our Jenn-Air:
When we built this house 13 years ago, we brought some appliances from our former home. The appliances that were provided with the house have all expired. The last to go was the GE downdraft range. The cooktop was fine, but the oven became possessed in the last few months . We would push the "bake" button and dial up the desired temperatute, and it would appear to be heating, then it would just shut off. It would take 7 to ten tries to get the oven on. Then, in a more disturbing development, it would then, after 20 minutes or so, (with the food in it) start the clean cycle! Error codes, beeping, burned food, gnashing of teeth.
With a family of six (including 2 teenagers) we can't prepare dinner in the toaster oven!
So I got to choose the new Range, and figuring it was going to last at least as long the previous one, I justified the "lots-o-toys" model.
;D
PS: the appliances we brought from South Carolina are still in service....
going to pick up my 10 inch slicer today. Got the call yesterday that they oversold on the 12 inchers and I got bumped. No major loss, will go with the smaller and think big thoughts.
Now, to stop at the market and buy bellies for bacon, top round for jerky, more casing for pepperoni.... my thoughts wax poetic on the things I can soon slice..
now I need ideas for sending the family out of town to get time to smoke.....
My 12 inch slicer came today. It is huge and heavy.
Might have been better off with the 10 inch model.
I'll have to get a cart or something to store this beast on because I won't be moving it on and off of the counter.
It looks well built and well worth the $122.
Though the proof will be in the slicing.
follow up report.
I opened and used the 10 inch slicer. Sliced a pile of pepperoni for pizza nite. Always a big hit in our house. One pesto, one traditional pep for the boys. We made our first batch of mozzeralla cheese this weekend, so of course, that was the topper.
Slicer: Very much worth the price. Included sharpener, although the stones are very course. Works smoothly. clearly an overseas knockoff of an american design. Clean up is typical for a commercial slicer and you must remove the blade to access all the areas where the meat builds up. motor runs smoothly and I am looking forward to slicing some proto-jerky (top round or other similar discount bulk beef at the warehouse store) this evening.
Thanks for the report, I'm expecting mine towards the end of the week. Let us know how the jerky slicing comes out. Are you planning on partially freezing before slicing?
I will try without freezing first. I would expect with a sharp blade on a good machine the slicing should be adequate, but we'll see.
Even with a sharp blade you may find out that the meat will streatch and if you have any gaps between the thickness adjuster and the carriage, the meat will wedge itself in there. It will work pretty well though. I sliced jerky meat with a much cheaper model and serrated blade for many years before hearing about the partial freeze making it much easier.
The biggest difference with partially frozen meat is you get a more consistant thickness.
I just got my 12 incher today (No Jokes ;D) Looks like it will be real nice, I didn't slice anything but fired it up to make sure it worked. There were a few loose screws from shipping, but no big deal. The poor UPS driver was stuck in the driveway when I got home, took us around 45 minutes of pulling him several different directions with the tractor until I finally got him to to move. I need a bigger tractor!!!
Mark
Just ordered the 10 inch. Having just done belly bacon today I realized I'm gonna need a slicer. Thanks for all of your reports on this slicer. Seems like a great del.
KyNola
I used the 12 inch slicer over the weekend to slice some turkey breast.
It slices like a dream. I lot more precise and smoother than my 20 year old Rival.
The biggest problem I see with the slicer is the clean-up.
The blade guard is not easily removable and food gets in behind it that is almost inaccessible.
Wedging a small sponge and some Q-tips finally got it cleaned and sanitized.
Overall it's a great slicer but clean-up leaves something to be desired.
I would assume that the 10 inch model will be the same
As the members receive theirs and use them any clean-up tips would sure be welcome.
Thanks
John
I second the clean up blues. However, I will qualify this by saying that it is no more difficult to clean than any commercial units I remember using in my ancient past. I just cave in and disassemble including removing the blade. It doesnt take long, just requires care while handling the blade itself.
As for slicing, raw top round for jerky with little issue. Partial freezing is definitely a plus, but raw was do-able. Over-all I am very pleased with the unit.
mld
I'm impressed with Weston's service. I ordered it on-line last night. This morning before 9:00AM, they called and said I didn't need to buy the kind of shipping I requested as it would be here in the same length of time for the $20.00 shippping charge and changed it for me on the spot. Don't hear much about that kind of service anymore. I appreciate that!
KyNola
You received better service that I did. I ordered on 2/14, received an email about the shipping charges on 2/15, replied the same hour. The next communication was a UPS shipping notification on 2/22. It should be delivered on 2/27. Not that I was in any hurry, but 5 business days to get from the warehouse to the UPS truck is slower than I like. I didn't call to check on it, since I figured it was on its way on the 18th or so, I sort of expected it delivered on 2/22, not the "we just shipped it" notification.
Just got the 10 Inch model today from UPS. Quite a unit, pretty close to a commercial slicer.
I am using cut resistant gloves. Not having any experience with them, I did a little research and ended up getting the Hexarmor gloves. They are quite flexible to use. They are quite comfortable to wear and use that I almost don't think they would be cut resistant as I was expecting big bulky hard to use as feeling safer. If anyone has any other results I would like to here their experiences.
Sorry, I won't be volunteering my fingers to test how cut resitant these are as I will continue to observe the handling as if I were not wearing any protection. These are suppose to be better than the Kevlar coated. For my fingers' sake, I hope so. :-[
Ordered mine on the 15th, got a call about the shipping charges on the 18th and I OK'd them. Still no slicer. I called this morning and the guy said he did not have anything in the UPS log for me the last 3 days. Said he had to check further and would call or e-mail what he finds out. I sure hope he says it shipped 4 days ago and will be her today. If it hasn't shipped, maybe they will spring for fed-ex or something. Seems like a long time to get out of the warehouse. Oh well, I guess I will just patiently wait.
Hey Giz, I have a Forschner Ultimate Shield glove that I got for using my Mandoline slicer. It too is very thin. I got a small size so it fits very tight to try and keep the dexterity. Seems pretty good, but I think I will need to get another one for handling the slicer blade. I too want to keep all of my fingers!
Just talked to a customer servce person on my slicer. It has not shipped yet, but she gave me more info. on these slicers. They are slicers that Cabela's sold and are actually re-furbished. they are replacing all of the circuit breakers in them due to the turning off after 20 minutes issue. They are cheap because they cannot sell them as new. It took them longer to ship because it is taking longer than they anticipated to replace the circuit breaker and then test the unit to make sure everything is in working order. This makes me feel better that it is the exact same one Cabela's had their name on. I am also glad that it has the new circuit breaker, which I didn't understand was the cas from previous posts in this thread. She said it is shipping today!!
Good service from this company in my opinion. They had a very helpful attitude on the phone.
Terry
My Ten Inch Slicer arrived today. I have taken it apart for the initial cleaning and I will be slicing 5 lbs of partially frozen bottom round tomorrow.
Rider,
Tell me your initial assessment of it out of the box. Is is what you thought you were getting? Mine is on order and I'm somewhat impatiently waiting. Look good? By the way, it ought to slice that canadian bacon you got going on!! :)
KyNola
Initial assesment:
Me:
"Dude! this thing is heavy!"
Wife:
"Where are you going to put that thing ?"
Oldest Kid, 16, upon seeing the blade:
"Medieval!"
It seems to be well made. Plenty of metal parts where metal parts belong. Huge improvement over the 30+ year old Rival.
Having said that, and having used it to slice 5 lbs of partially frozen bottom round today, I made short work of it.
Cleaning - Could be better. The assembly that holds the product will all go in the dishwasher, but the plate that it slides against does not and has to be washed by hand. It does come off, but with a socket wrench. In order to get to the place were meat collects behind the blade, you have to take off the blade. It is still kind of a pain to get down in there with a cotton swab.
All in all though, worth every penny of the $100.02 that I spent. If I had spent $300.00 on it I would have been dissapointed.
Next time I take it apart, I'll post pictures.
The Canadian "Back" Bacon will be first on the agenda in the AM.
I'm not really sure they were clear about the "Remanufactured" part up front.
Ordered mine on-line on Sunday, 2/24, arrived Wednesday 2/27. Checked for loose screws,etc. then fired it up. Had nothing to slice but it appears this bad boy rocks. I've visited delicatessens with smaller slicers than this 10 inch. For the money I think it's a great deal.
KyNola
Rider,
I have to agree about the "refurb" not being clear but for the money for that size and what I think is quality, I'm willing to take the chance. I read in another post that they replaced the 15 minute breaker with a much longer one but I noticed my unit still has the 15 minute warning sticker on it and the instruction booklet says to not run it longer than 15 minutes. Either way, I'm happy with it.
Canadian bacon turn out ok?
KyNola
The Canadian turned out great - take a look at the pictures on the curing forum
(http://weather.rdharner.com/images/cb-3.jpg)
My 10" Slicer showed up today, box was HUGE! Anyhow there was no directions or the sharpener, you guys get those
with yours? I have to call them on Monday and get them sent................is a pain since I am in Canada.
Also I have a mysterious clear plastic "L" shaped piece that has a slight curve to it and was laying in the box..........anyone
know what that is for or where it attaches?
Thanks,
Tony
The Sharpener is attached to the bottom. The plastic piece is part of the safety guard. I could scan the manual if you have trouble getting it.
Tony2,
You can find the sharpener if you tilt the slicer back and look in the middle of the bottom of the slicer, it's secured under the slicer.
The smoked plactic part should go on the end of the plate that the meat you are slicilng sits on.
There should be 2 big thumb screws and bolts on the left end of the plate as you face the slicer.
Look at the picture on the box.
John
I think the L shaped plastic piece he is referring to is the finger guard that is used when you use the sharpener.
Bigredsmoker and Flbentrider,
I think you guys are right about the "L" shaped plastic part, I didn't pay too much attention to it as it was clipped in underneath the slicer. The clue I should have picked up on in his question was "clear plastic part".
Got my slicer yesterday and unpacked it. Huge box and kind of a challenge to unpack because of the weight. This is some slicer for under $100! Never thought I would own such a heavy duty one. I sliced some belly bacon with it and it worked great. My bacon just fit. I think it will work fine for most of my bacon. I could always trim a little off the end if it is too long and use the chunks in beans or something. I also slice top round for jerky. One at fridge temp the other partialy frozen. The frozen one worked much better, but the other worked good as well. Cleaned the whole think up this morning in about 15 minutes. Didn't think the clean up was too bad. I took the blade off to clean, don't see how you could do it any other way. Wore my cut proof gloves for that part, that plade looks like a razor.
All in all I am very pleased at this point. Can't wait to try it out on some canadian bacon and other types of meat. now to try and find a place to store the monster. ;D
Hey Guys,
Thanks for all the fast replies!! Yes the sharpener was in fact on the bottom, lol I would have never found that! I am going to call
them on Monday and see if they can mail me the instructions.
Thanks for the offer to scan for me a manual, if I cant get one from them I may have to take you up on your offer ;D
Have a good day,
Tony
I called Weston this morning to see if they had any more 10" slicers and was told that they were sold out of both the 10" and 12" :( - snooze you loose - oh well
They did say to keep checking their website as they will do this type of sale again as new inventory/new models come in.
Well called them this morning and they had the instructions in PDF format and emailed to me as we were on the phone!
They were extremely courteous and helpful on the phone ;D
Tony
Got to play this weekend.
5 pound stuffer
(http://i34.photobucket.com/albums/d148/olepop/th_Smallstuffer.jpg) (http://i34.photobucket.com/albums/d148/olepop/Smallstuffer.jpg)
Krupps slicer and mandolin
(http://i34.photobucket.com/albums/d148/olepop/th_SmallslicerMandolin.jpg) (http://i34.photobucket.com/albums/d148/olepop/SmallslicerMandolin.jpg)
Hobart slicer, Hobart cuber, 15 pound stuffer, Buffalo chopper
(http://i34.photobucket.com/albums/d148/olepop/th_SlicerGrinder.jpg) (http://i34.photobucket.com/albums/d148/olepop/SlicerGrinder.jpg)
Spice mixer
(http://i34.photobucket.com/albums/d148/olepop/th_Mixer.jpg) (http://i34.photobucket.com/albums/d148/olepop/Mixer.jpg)
Hand grinders and horn stuffer
(http://i34.photobucket.com/albums/d148/olepop/th_Miscgrinders.jpg) (http://i34.photobucket.com/albums/d148/olepop/Miscgrinders.jpg)
This thing is the ticket for good hot dogs
(http://i34.photobucket.com/albums/d148/olepop/th_BuffaloChopper2.jpg) (http://i34.photobucket.com/albums/d148/olepop/BuffaloChopper2.jpg)
Had to have some fun and take a break to play with my food! :D ;D ;)
iceman,
What is the last machine?
Ya Ice, What is the last one? I just saw one of those for sale used at a comercial kitchen supply store here in town and I couldn't figure out how it worked.
Has me curious too. ;D
Mark
Ice you have some nice toys. Just had all of my toys out last week. ground 285# of burger (milk cow) and did the rest of the deer meat. 50# brats, 25# summer sausage, 25# hotdogs, 20# snack sticks.The OB ran for 58hrs smoking all but the brats.
Last machine they call a rotary chopper or as the industry named it a Buffalo Chopper. The meat is fed into the bowl and it rotates it past high speed cutting blades and emulsifies it very quickly into the texture of hot dogs and such without heating the meat up. Makes a heck of a bologna mix too.
Quote from: iceman on March 04, 2008, 10:49:13 AM
Last machine they call a rotary chopper or as the industry named it a Buffalo Chopper. The meat is fed into the bowl and it rotates it past high speed cutting blades and emulsifies it very quickly into the texture of hot dogs and such without heating the meat up. Makes a heck of a bologna mix too.
Wow! I would love to have one of those Buffalo Choppers, the last time I used my food processor to emulsify the meat and fat to make brats, I almost burned the motor out.
So, for the ones that purchased the Weston Supply 10" or 12" slicer - HOW IS IT?
Also, does anyone have their phone number? Their website has been down all week and I've haven't been able to get it.
Thanks
I sliced some turkey breast with the 12" slicer and it worked really great.
Clean up was a bit trying.
Also the beast is heavy.
The Phone number is 1-800-814-4895 for US and 1-440-638-3131 for outside the US.
They will answer the phone "PRAGOTRADE" not Weston Supply, so don't be put off by that.
OK, this is a long dead thread, but I have a question for those that bought the 10" slicer from Weston. How does the blade sharpener work? Pictures would be helpful. I e-mailedWeston and got no response so I thought I would try here. Thanks!
Quote from: bigredsmoker on December 15, 2011, 03:08:43 PM
OK, this is a long dead thread, but I have a question for those that bought the 10" slicer from Weston. How does the blade sharpener work? Pictures would be helpful. I e-mailedWeston and got no response so I thought I would try here. Thanks!
I'll have mine out next week to slice some bacon. I'll try to remember to take a pic of the sharpener in action.
Quote from: MoSmoke on February 19, 2008, 05:03:33 PM
My 12 inch slicer came today. It is huge and heavy.
Might have been better off with the 10 inch model.
I'll have to get a cart or something to store this beast on because I won't be moving it on and off of the counter.
It looks well built and well worth the $122.
Though the proof will be in the slicing.
My 12" Anvil is 80 pounds...it's a beotch to move!
Quote from: winemakers on February 20, 2008, 07:55:41 AM
I will try without freezing first. I would expect with a sharp blade on a good machine the slicing should be adequate, but we'll see.
It works much better partially frozen...
Thanks FLBent. Sliced 10lbs. of bacon yesterday (No partial freeze) and it went OK. Does anyone else have problems with the slicer not slicing all the way through on the bottom and leaving a thin piece on the big piece you are slicing from? Not sure I am describing what is happening well. Maybe the freezing would help the problem.
Quote from: bigredsmoker on December 16, 2011, 06:08:39 AM
Thanks FLBent. Sliced 10lbs. of bacon yesterday (No partial freeze) and it went OK. Does anyone else have problems with the slicer not slicing all the way through on the bottom and leaving a thin piece on the big piece you are slicing from? Not sure I am describing what is happening well. Maybe the freezing would help the problem.
I sometimes put a cutting board on there to raise the meat to be sliced up when it is wider than the deck, like pastrami or bacon. Mine does the "blade stall" if I push it harder than it wants to go.
Quote from: FLBentRider on December 16, 2011, 06:38:10 AM
Quote from: bigredsmoker on December 16, 2011, 06:08:39 AM
Thanks FLBent. Sliced 10lbs. of bacon yesterday (No partial freeze) and it went OK. Does anyone else have problems with the slicer not slicing all the way through on the bottom and leaving a thin piece on the big piece you are slicing from? Not sure I am describing what is happening well. Maybe the freezing would help the problem.
I sometimes put a cutting board on there to raise the meat to be sliced up when it is wider than the deck, like pastrami or bacon. Mine does the "blade stall" if I push it harder than it wants to go.
I have the 10 inch Weston too. I have never used the sharpener as mine is still razor sharp. As for not slicing all the way through, I have learned when it does that to adjust the tray that the meat sits on and to hold the meat tighter to the "wall" that it slides along to reach the blade.
Randy, next time you use your slicer, would you mind to snap a pic of the cutting board on there? I can't get a "visual" of that in my head but can see how that could be useful for wider cuts of meat.