Author Topic: Slicer  (Read 18310 times)

Offline iceman

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Re: Slicer
« Reply #60 on: March 03, 2008, 08:22:37 PM »
Got to play this weekend.
5 pound stuffer


Krupps slicer and mandolin


Hobart slicer, Hobart cuber, 15 pound stuffer, Buffalo chopper


Spice mixer


Hand grinders and horn stuffer


This thing is the ticket for good hot dogs


Had to have some fun and take a break to play with my food!  :D ;D ;)

Offline Arcs_n_Sparks

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Re: Slicer
« Reply #61 on: March 03, 2008, 08:25:09 PM »
iceman,

What is the last machine?


Offline bigredsmoker

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Re: Slicer
« Reply #62 on: March 04, 2008, 05:30:58 AM »
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.

Offline MRH

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Re: Slicer
« Reply #63 on: March 04, 2008, 06:01:59 AM »
Has me curious too. ;D

Mark

Offline bullhead

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Re: Slicer
« Reply #64 on: March 04, 2008, 06:16:21 AM »
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.

Offline iceman

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Re: Slicer
« Reply #65 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.

Offline Habanero Smoker

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Re: Slicer
« Reply #66 on: March 04, 2008, 02:16:36 PM »
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.


     I
         don't
                   inhale.
  ::)

Offline Scotty-G

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Re: Slicer
« Reply #67 on: March 08, 2008, 04:46:41 PM »
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
 

Offline MoSmoke

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Re: Slicer
« Reply #68 on: March 08, 2008, 05:39:21 PM »
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.
The Surgeon General may have been right, "Smoking is Addictive".

Offline bigredsmoker

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Re: Slicer
« Reply #69 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!

Offline FLBentRider

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Re: Slicer
« Reply #70 on: December 16, 2011, 01:39:05 AM »
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.
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Offline cgaengineer

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Slicer
« Reply #71 on: December 16, 2011, 04:20:20 AM »
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!
Weber Genesis (Black) Vertical Gas Smoker (Wanna upgrade to a Bradley), Anvil SLR7012 meat slicer, KitchenAid Meat grinder and sausage stuffer.

Offline cgaengineer

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Slicer
« Reply #72 on: December 16, 2011, 04:22:20 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...
Weber Genesis (Black) Vertical Gas Smoker (Wanna upgrade to a Bradley), Anvil SLR7012 meat slicer, KitchenAid Meat grinder and sausage stuffer.

Offline bigredsmoker

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Re: Slicer
« Reply #73 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.

Offline FLBentRider

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Re: Slicer
« Reply #74 on: December 16, 2011, 06:38:10 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.
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