Slicers
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Just struggled through 15lbs of whole muscle venison with my old plastic lem slicer for the last time. Which Walton’s model will get through frozen/semi frozen meat without a ton of effort. I’m thinking the 8 or 9 inch model. Thanks.
At least the old lem will make good target practice.
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Just struggled through 15lbs of whole muscle venison with my old plastic lem slicer for the last time. Which Walton’s model will get through frozen/semi frozen meat without a ton of effort. I’m thinking the 8 or 9 inch model. Thanks.
At least the old lem will make good target practice.
PapaSop I have a 8" that gets me through anything I need to. Now, it’s a very old American Slicing Co made in 1931, but 8" is enough for the whole muscle slicing I do.
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PapaSop Amo is too valuable right now! If you want to stay in the 8" range go with the the Weston 9 or the Waltons 8.7 if you want something with more power. The Weston 9" is obviously about 1/3rd of the price of the Waltons but ours is a better overall product. Either way you finally have a use for your PF Fest coupon!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Just struggled through 15lbs of whole muscle venison with my old plastic lem slicer for the last time. Which Walton’s model will get through frozen/semi frozen meat without a ton of effort. I’m thinking the 8 or 9 inch model. Thanks.
At least the old lem will make good target practice.
PapaSop IMHO the Weston 9" would not be a significant upgrade over what you have
It’s still a lightweight home unit with many of the same drawbacks -
PapaSop Amo is too valuable right now! If you want to stay in the 8" range go with the the Weston 9 or the Waltons 8.7 if you want something with more power. The Weston 9" is obviously about 1/3rd of the price of the Waltons but ours is a better overall product. Either way you finally have a use for your PF Fest coupon!
Jonathon
Hmm. Possibly. Could wait to see what happens during the holiday sales. Any upcoming bargains you’d like to share?
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Nothing as far as this coming month is planned but we are coming up on our big sales season and I can almost guarantee that the waltons 8.7 and new 12" will be on sale. The new 12" will be way lighter than the old model.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Nothing as far as this coming month is planned but we are coming up on our big sales season and I can almost guarantee that the waltons 8.7 and new 12" will be on sale. The new 12" will be way lighter than the old model.
Jonathon I plan on replacing my slicer in the next few months with a 12". Starting to make many muffaletta sandwiches. What makes the new slicer so much lighter?
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Just struggled through 15lbs of whole muscle venison with my old plastic lem slicer for the last time. Which Walton’s model will get through frozen/semi frozen meat without a ton of effort. I’m thinking the 8 or 9 inch model. Thanks.
At least the old lem will make good target practice.
PapaSop I bought the 10" 240W BESWOOD250 after much consideration and allot of research. I love it. That said it is very similar with the 10" weston I believe. These types if slicers are deli/pro quality they are belt driven and are significant in weight. Not something your going to put in a home kitchen cabinet very easily. It will however I believe do anything you could ask it.
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Chef the 12" we currently sell is made of much heavier material and it has large bars on the front to help lock the meat in place to prevent it from moving too much when you are slicing it. As soon as we got a demo in I took my old one and sold it through our retail store and I’ve been happy as heck with the new 12". Part of the carriage that holds down the meat was changed to plastic but it doesn’t seem to be a problem!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Chef the 12" we currently sell is made of much heavier material and it has large bars on the front to help lock the meat in place to prevent it from moving too much when you are slicing it. As soon as we got a demo in I took my old one and sold it through our retail store and I’ve been happy as heck with the new 12". Part of the carriage that holds down the meat was changed to plastic but it doesn’t seem to be a problem!
Jonathon Do you still have any of the older ones in stock?
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Jonathon I plan on replacing my slicer in the next few months with a 12". Starting to make many muffaletta sandwiches. What makes the new slicer so much lighter?
Chef Can I get your muffalleta recipe
I can never find the right bread hereGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen Sure thing. Do you need the bread recipe or the olive salad recipe, or both?
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Chef The olive salad please, my wife convinced me to try a couple of local bakeries for some bread
Also the meats and cheese you put on yours
The only place that I know of to buy a pre made Muffalleta in Wichita is Jason’s deli
I can do better myself and I love olive salad
Thanks ChefGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef The olive salad please, my wife convinced me to try a couple of local bakeries for some bread
Also the meats and cheese you put on yours
The only place that I know of to buy a pre made Muffalleta in Wichita is Jason’s deli
I can do better myself and I love olive salad
Thanks Chefglen The best way for just a few sandwiches would be get a jar of GIARDINIERA, and fine chop a bit of it. Add that to chopped sliced olive with pimento. Great value has a good one called Great Value Sliced Salad Olives. Drain the pickling vinegar and soak them in olive oil.
for the meats and cheeses, ham or mortadella, hard salami, prosciutto, capicola. Cheeses - mozzarella and provolone. Cheese and especially the meat should be sliced very thin.
Warm the bread put some of the olive oil from the olive salad on both the heel and top of the bread. Start with cheese and then mix meats and cheese. The bread is very important. Jason’s actually uses one of the better from new orleans. They did, at one time, sell the bread. If you have a problem with the bread, just let me know. I have a very good recipe for it, a bit of work, but good.
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Thanks Chef, great tip on the bread. A few years ago I really liked Jason’s Muffalleta but a couple of years ago something seemed to change with the filling, at least here locally
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As Jason’s moves further from their birthplace, and marketing to a different clientele, many things are shifting. I know one manager who just had to quit given the direction they were going. Remember when McDonalds actually cooked their meat on a grill in the restaurant. Food industry is changing. I’m just grateful that there are a few customers that like non processed food without all the chemicals.
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