I am in the market for a meat slicer and there are so many out there to choose from. I really don't want to pay lots of $ for one. I am wanting to slice BACON and jerky mainly but I am sure that once I have a slicer cheese will be on list to slice. I know 10.5 has the cheap Rival fold up slicer and uses it for BACON but needs 3 hands to operate it. For those that have a slicer could you post your slicer and the pros and cons of it and what you you would buy it you had to do it over again. There may be a thread like this already and if so just point me to the thread and disregard this one ;D
I have the Chef's choice 610 I got it on Home shopping on a great sale and it came with a second blade. Good little slicer. CON- have to move the meat slow or it leaves some hanging. But that has not diminished how I like the slicer. Here are some links to other places that sell it.
http://www.google.com/products/catalog?hl=en&q=chef's+choice+meat+slicer+610&um=1&ie=UTF-8&cid=744612223733867939#
Quote from: GusRobin on December 27, 2010, 04:56:47 PM
I have the Chef's choice 610 I got it on Home shopping on a great sale and it came with a second blade. Good little slicer. CON- have to move the meat slow or it leaves some hanging. But that has not diminished how I like the slicer. Here are some links to other places that sell it.
http://www.google.com/products/catalog?hl=en&q=chef's+choice+meat+slicer+610&um=1&ie=UTF-8&cid=744612223733867939#
Been looking at the 610 on the net. Have not seen one in person. Does it have enough throw to put a slab of BACON in to slice?
I have the 610 as well. (through HSN so I have the deli blade)
I did a whole slab of bacon on it, but it was a bit of a trick. Cutting it in half would be a 100x easier.
It works great for slicing turkey, roast beef, etc. I really like it for the price. (125 and change)
In a nut shell - no. I just cut my slab in half. Still tastes as good!
It's not a commercial slicer by any means, but it does the trick for me.
I have the 610 too, with both the serrated blade (unused) and the regular blade . It works well once you figure out it's tricks. But it won't handle a full slab of bacon in it's standard configuration.
There are a couple of ways to go about slicing a typical slab - about 9"-11" long. One is to remove the sliding feeding tray and to slide it manually along the tray with great care (fingers). One that I have read about on the web that reportedly works is to double the slab over, tie it, and then slice using the feeder. I haven't tried it, but it's reported to work reasonably well.
Before I bought the 610 I talked with Cody at Allied Kenco who has been servicing and selling slicers for decades. He told me that there wasn't a "home" model made that had enough throw to handle a full slab of bacon. He said the minimum would be a 12" commercial model -- price tag 4 figures.
For bacon I mostly hand slice with a Granton slicer.
Great question Sailor, I'm watching the answers with interest! ;D
Sailor,
I have the 610, right down the road from you. It works very well so far, but I also cut the bacon in half. I have also used it for my cured meats and manchego cheese with great success!
SamuelG
Sent from my iPhone using Tapatalk
I also have the 610. Fairly inexpensive and not too bad to clean. I do beef, tomatoes, cheese, etc with no problems.
This is a slice of roast beef off of it.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Slicer.jpg)
I have this one: http://www.amazon.com/Chicago-Food-Machinery-Slicer-CFM-12/dp/B003BHO3NY/ref=sr_1_40?ie=UTF8&qid=1290532531&sr=8-40 (http://www.amazon.com/Chicago-Food-Machinery-Slicer-CFM-12/dp/B003BHO3NY/ref=sr_1_40?ie=UTF8&qid=1290532531&sr=8-40)
I'm very happy with it, but it's not exactly cheap (I had $250 worth of Amazon Visa points when I purchased it)
Honestly, if weren't for my $250 "head start"... I probably would have bought the 610 --- everyone here is pretty happy with that.
The "travel" is not optimal (still have to cut a bacon slab in half --- unless remove the guide)
But, it cuts meat like butter (with one hand), it's stable on the counter (weighs 55lbs), and breaks down easy for cleaning.
(http://lh6.ggpht.com/_OWAlOFdBvAg/TQCDysaLOKI/AAAAAAAABIo/T4h2KwzlgWM/s800/WP_000161.jpg)
Went for the Cabelas brand
I have a Weston/prago trade/cabelas brand.
It's ok.
I got a great deal on it a while back. It does not appear from their site that they make the 10 inch any more.
I put one on our wedding registry and someone gave it to my wife at her bridal shower. That was pretty funny! It is just a Waring FS150 and it has sliced every roast and jerky meat I have thrown at it. I know its not the best but for $80 or so it works. It is a pain to clean though (I'm guessing this is common among slicers) and doesn't stay in one place on the cabinet very well. Those are the only cons I have with it.
Lowes, Bed Bath and Beyond sell it if you want to see it in person.
good question, I'll be getting one soon.
Have a brisket brining for corned beef which I'm going to pastrami.
Just ran 8lbs of pastrami and 4 lbs of Brisket through my 610 nonstop. Paper thin with great results.
SamuelG
Sent from my iPhone using Tapatalk
I have a commercial Hobart slicer that i inherited from my Grandfather who passed away. He got it at an auction for $1 LOL!!! I am getting the blade sliced so that i can do better slicing on the bacon and roast i slice for jerky. It is probable 50 years old and 50 pounds but it was free and has some sentimental value to it so i stick with it!!!
Quote from: wkahler on January 02, 2011, 10:55:45 AM
I have a commercial Hobart slicer that i inherited from my Grandfather who passed away. He got it at an auction for $1 LOL!!! I am getting the blade sliced so that i can do better slicing on the bacon and roast i slice for jerky. It is probable 50 years old and 50 pounds but it was free and has some sentimental value to it so i stick with it!!!
That Hobart should last 200 years, so you have 150 to go!
Sounds good to me............just need to find a good place to not take up so much space LOL!
Quote from: hal4uk on January 02, 2011, 11:46:45 PM
Quote from: wkahler on January 02, 2011, 10:55:45 AM
I have a commercial Hobart slicer that i inherited from my Grandfather who passed away. He got it at an auction for $1 LOL!!! I am getting the blade sliced so that i can do better slicing on the bacon and roast i slice for jerky. It is probable 50 years old and 50 pounds but it was free and has some sentimental value to it so i stick with it!!!
That Hobart should last 200 years, so you have 150 to go!