You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Anyone have a recommendation for a meat slicer? I'm considering buying one,
- Thread starter lisainla
- Start date
music-city-missy
Well-known member
I'm disappointed in my Krups
It's hard to get a good home slicer. They don't slice evenly and as easily as you hope. There is one model I have seen, think it might be Waring, that has the holder at an angle like the deli slicers. I think that one might work better. Basically, I wind up with something on the back end of the piece of meat that doesn't slice and it's very hard to hold the meat tightly up against the blade while sliding and using the other hand to hold down the safety button.
It's hard to get a good home slicer. They don't slice evenly and as easily as you hope. There is one model I have seen, think it might be Waring, that has the holder at an angle like the deli slicers. I think that one might work better. Basically, I wind up with something on the back end of the piece of meat that doesn't slice and it's very hard to hold the meat tightly up against the blade while sliding and using the other hand to hold down the safety button.
music-city-missy
Well-known member
OK, I give...What would you slice on one of those? Would you make a boneless turkey or ham and then
slice it? Would it be for financial reasons? Or flavor, etc...Or a combination. I think I have an old one down in the basement, so I am intrigued. I can't get over the $/lb for deli meat. So, could be a fun thing to ponder. BUT, when I was looking at the turkey breast in the store today, (I forget the $/lb), but it seemed so big. Not sure If I could go through that much sliced meat.
Any thoughts/plans?
TIA<
Barb
slice it? Would it be for financial reasons? Or flavor, etc...Or a combination. I think I have an old one down in the basement, so I am intrigued. I can't get over the $/lb for deli meat. So, could be a fun thing to ponder. BUT, when I was looking at the turkey breast in the store today, (I forget the $/lb), but it seemed so big. Not sure If I could go through that much sliced meat.
Any thoughts/plans?
TIA<
Barb
desertjean
Well-known member
We have a deli meat slicer that we've used twice
It was left behind by a tenant when I managed the apartment complex and, when I called the former tenant she said "keep it." 10 years later we, or rather DH, has used it twice.
He thinks it's one of our greatest possessions.
Frankly, I'm scared to death of it, after slicing off the tip of my middle finger on one when I was working at a pizza place in high school.
It was left behind by a tenant when I managed the apartment complex and, when I called the former tenant she said "keep it." 10 years later we, or rather DH, has used it twice.
He thinks it's one of our greatest possessions.
Frankly, I'm scared to death of it, after slicing off the tip of my middle finger on one when I was working at a pizza place in high school.
music-city-missy
Well-known member
All of the above reasons....
deli meat seams so expensive, it's pumped full of water and salt so cooking our own meat gives us control. I usually buy a turkey breast and cook it sometimes deboning it. Then I chill and slice. I slice roast beef that I cook. I slice ham - I buy the Kirkland spiral hams but you know there is always a huge chunk that isn't sliced so I take the bone off leaving it in as large a chunks as possible and slice it. And I buy a whole ball of asiago and provolone and slice them also. It's not the most used but when you need it, it sure is nice to have.
OH - also use to cut almost frozen solid beef into thin slices for things like rouladen since the groceries around here removed the slicers from the butchers and they can't cut me thin pieces any more.
deli meat seams so expensive, it's pumped full of water and salt so cooking our own meat gives us control. I usually buy a turkey breast and cook it sometimes deboning it. Then I chill and slice. I slice roast beef that I cook. I slice ham - I buy the Kirkland spiral hams but you know there is always a huge chunk that isn't sliced so I take the bone off leaving it in as large a chunks as possible and slice it. And I buy a whole ball of asiago and provolone and slice them also. It's not the most used but when you need it, it sure is nice to have.
OH - also use to cut almost frozen solid beef into thin slices for things like rouladen since the groceries around here removed the slicers from the butchers and they can't cut me thin pieces any more.
Hi Barb - yes, both for financial reasons and quality control. The turkey my DS prefers
costs $12 a pound (gulp). Plus it has added junk to it that I'd prefer he not eat.
I can get fresh turkey breasts for much less. You can get pretty small breast portions, and it also freezes well.
costs $12 a pound (gulp). Plus it has added junk to it that I'd prefer he not eat.
I can get fresh turkey breasts for much less. You can get pretty small breast portions, and it also freezes well.
cynupstateny
Well-known member
I have a Globe commercial slicer and love it! My DH bought it a few years ago from
a deli that was going out of business. Only paid 50 bucks for it, too!
a deli that was going out of business. Only paid 50 bucks for it, too!
There are some questions you need to ask yourself....
What size and weight item do I expect to slice most often?
The reason for this is to determine how big a "bite" you need a slicer to have, and how much weight you expect to toss at it. It's kind of over-kill to buy a huge deli slicer to help you slice dry salami, unless of course, you're cutting literally POUNDS of it. However, you can't expect a kitchen counter top model slicer to happily slice a 10 pound finished weight roast.
Since you're talking about roasting your own meat, for the most part you're talking about a 6 inch wide product to slice. Ok. Weight? Probably not more than 5 pounds. That will take you out of the range of most counter top models. There are a few that are heavier-duty...but they go for a good price too.
Compare, compare, compare. I ended up buying a retired model off eBay that has solid gearing, can handle a 10# deli roast or a 5# left over ham. We use it for buying in bulk. It's cheaper, I can control the size of the slices and the uniformity of the cut, we use it for slicing jerky and we'll be giving it a go for a few other things as we get the hang of it. It's heavy...but I can lift it, and so far, it's worth it. 1 catering gig and it'll pay for itself.
What size and weight item do I expect to slice most often?
The reason for this is to determine how big a "bite" you need a slicer to have, and how much weight you expect to toss at it. It's kind of over-kill to buy a huge deli slicer to help you slice dry salami, unless of course, you're cutting literally POUNDS of it. However, you can't expect a kitchen counter top model slicer to happily slice a 10 pound finished weight roast.
Since you're talking about roasting your own meat, for the most part you're talking about a 6 inch wide product to slice. Ok. Weight? Probably not more than 5 pounds. That will take you out of the range of most counter top models. There are a few that are heavier-duty...but they go for a good price too.
Compare, compare, compare. I ended up buying a retired model off eBay that has solid gearing, can handle a 10# deli roast or a 5# left over ham. We use it for buying in bulk. It's cheaper, I can control the size of the slices and the uniformity of the cut, we use it for slicing jerky and we'll be giving it a go for a few other things as we get the hang of it. It's heavy...but I can lift it, and so far, it's worth it. 1 catering gig and it'll pay for itself.