Meat Slicer Questions and Issues?
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I’m seeing chefs flipping pork belly bacon and other on the slicer table after every few strokes, ensuring a clean cut on the end of the push stroke. Is that really necessary for all slicers? I have an 8-1/2" by an other manufacturer and just wondering. I did an extensive research before the purchase. The balance of whether metal or plastic gears, direct or belt drive, stainless or polished aluminum and more. I don’t see meat deli employees doing this!
Mine also has an adjustable shield at the bottom that has the gap to the blade adjusted as tight to the blade with out endangering it touching. Meat still gets chucked into it.
Of course I can’t stand up close and personal while the deli guys are slicing but why does mine do this and the big Hobart’s don’t???
What am I doing wrong?
Am I expecting too much??? -
I’m seeing chefs flipping pork belly bacon and other on the slicer table after every few strokes, ensuring a clean cut on the end of the push stroke. Is that really necessary for all slicers? I have an 8-1/2" by an other manufacturer and just wondering. I did an extensive research before the purchase. The balance of whether metal or plastic gears, direct or belt drive, stainless or polished aluminum and more. I don’t see meat deli employees doing this!
Mine also has an adjustable shield at the bottom that has the gap to the blade adjusted as tight to the blade with out endangering it touching. Meat still gets chucked into it.
Of course I can’t stand up close and personal while the deli guys are slicing but why does mine do this and the big Hobart’s don’t???
What am I doing wrong?
Am I expecting too much???@dennyo Mabe a difference in slicing softer meats like bacon or roasts and hard like salami?
I do flips on softer cuts with my small home slicer but don’t need to on hard salami I think a little more design engineering would help a lot
I too have not carefully scrutinized deli slicing -
I think glen is correct. Less firm meats like bacon slabs can benefit from being partially frozen before slicing to firm them up.
When pushing and pulling on the slicer I think the meat deforms and results in inconsistent slices. -
When I slice eye of round for jerky if I don’t flip I end up with a bit of a “tail” on the last part to be cut. Thinking as it is being sliced the weight kind of deforms the end so it doesn’t cut as cleanly. Flipping removes this. For smoked bacon and more firm items it isn’t an issue at all.
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I think glen is correct. Less firm meats like bacon slabs can benefit from being partially frozen before slicing to firm them up.
When pushing and pulling on the slicer I think the meat deforms and results in inconsistent slices.processhead Thanks processhead, I totally spaced out on the partial freezing of softer products
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
processhead Thanks processhead, I totally spaced out on the partial freezing of softer products
glen said in Meat Slicer Questions and Issues?:
processhead Thanks processhead, I totally spaced out on the partial freezing of softer products
For the same reason, I also slice partially defrosted fresh roasts that I am using for whole-muscle jerky. Trying to get a uniform slice on a fresh, completely thawed roast is almost impossible for me.
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I’ve used plenty of commercial slicers. They will leave the very end uncut on bacons and deli meats like hams. Like others have stated, freeze them first. It will take some time to figure out how frozen you should have the meat with your particular slicer, but it should help.
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Thanks Chefs!
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I have both a 12” Hobart 2812 and a 9” by another manufacturer. Doesn’t matter which one I use, but slicing soft meats will leave a bit of a tail a few slices in if I don’t rotate front to back. As others above have stated, partially freezing them almost always solves that problem.
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Great wisdom in this thread!! I’ve used my Walton slicer to slice pepperoni, salami, salumi and fresh meat and what my experience has been is that dry and semi dry you don’t need to flip but fresh( partially frozen) you do to avoid the dreaded tail
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My 13" still leaves a tail unless the block is almost frozen. Turning after5 or six passes seems to resolve that.
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More great info here. Had the tailing issue with that first attempt bacon I did. Have a side curing in the fridge now, will try these techniques when slicing these next slabs.
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Has anyone used a sirloin tip roast for jerky and how did it work out?
smokerhead said in Meat Slicer Questions and Issues?:
Has anyone used a sirloin tip roast for jerky and how did it work out?
I have. I normally like to cut cross fiber and it was a little thought to chase the fiber but in the end the product was awesome
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