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Accessories => Gadgets and Gizmos => Topic started by: GeeBee on June 03, 2014, 09:06:56 AM

Title: Meat slicer opinions
Post by: GeeBee on June 03, 2014, 09:06:56 AM
I'm toying with the idea of buying a meat slicer. I find very little here about them, other than passing mentions. Those that have them, what do you recommend? I know nothing about slicers.
Title: Re: Meat slicer opinions
Post by: NDKoze on June 03, 2014, 09:50:02 AM
I have a cheap one that I bought at Menards probably 6 years ago for $59. It works find for me, but I am sure I would like some of the features on more expensive models.

It all depends on what you are going to do with it.

My main uses are to slice roasts for jerky and slice bacon. If I had a complaint, it is that it is a little too small. The maximum size (width) of a roast/bacon that I can slice is about 6-7 inches.

Other than that, my cheapo slicer has more than paid for itself over the years and I have no intentions of upgrading until/if this one dies.
Title: Re: Meat slicer opinions
Post by: Smokster on June 03, 2014, 06:24:08 PM
Hey Gary, I don't have a slicer (yet) however I am also in the market for a slicer. I purchased the cheaper slicer which worked for some softer meats, but I ended up returning it for a number of reasons.

My father has one of the larger 10" blade slicer which I used a few times and has more power. Personally, I would go for the bigger unit which you can get for the $200 - $300 range for the following reasons:
- larger blade and tray to accommodate larger cuts of meat
- more horsepower to accommodate harder or tougher cuts of meat
- better build quality, usually all metal units, longer life expectancy
- easier to clean
- I once tried to slice prosciutto and the cheaper unit couldn't cut it at all, the large unit easily sliced through it.

There are some cons such as a heavier and larger unit which takes more room to store and also the cost is a bit more. But at the end of the day, everyone's needs are different, therefore you have to base your purchase based on your needs and budget.  Good luck and happy shopping.
Title: Re: Meat slicer opinions
Post by: DivotMaker on June 03, 2014, 08:50:54 PM
I have a Browning 8.7" slicer I got on sale at Academy Sports & Outdoor.  It was a clearance deal, so I only gave about $90 for it.  It has a 180 watt motor, and is powerful.  Plus, the blade is hollow-ground and very heavy.  I'm happy with it, but can't seem to find it anymore!

I think this was one of those Browning licensee products, that is probably re-branded to something else now.  I noticed The Sausage Maker has a 8.7" slicer that is amazingly similar, other than theirs is red.  Hope I don't ever have to contact support on this "good deal!"
Title: Re: Meat slicer opinions
Post by: GeeBee on June 04, 2014, 09:07:14 AM
Wow Tony! That's the kind of deal I'm looking for. Right now I'm looking to slice roasts into jerky, but in the future, I may want to do paper thin slices of meat. I'm looking to the future and doing some of the Umai Charcuterie stuff. It's clear a bigger blade and more horsepower is the way to go (what else is new), I'm looking for recommendations on brands, etc. from those that are using them.
Title: Re: Meat slicer opinions
Post by: DivotMaker on June 04, 2014, 09:05:05 PM
Check out the Sausage Maker, Gary.  I think theirs was about $99.  I'd love to have a Hobart, or something commercial, but big $$$ - geez!  I check Ebay often for stuff like this used.  That might be an idea, too!
Title: Re: Meat slicer opinions
Post by: DiggingDogFarm on June 04, 2014, 10:15:26 PM
I have the Chef's Choice 615.
I bought it after reading dozens and dozen of reviews and watching some videos on YouTube.
Highly recommended!!!!
I got it for $120 and 'free' shipping from Bed, Bath and Beyond, with their ubiquitous 20% off coupon.

http://www.amazon.com/Chefs-Choice-Premium-Electric-Slicer/dp/B0058VCYWS

https://www.youtube.com/watch?v=rSsBJiGrPfY



Title: Re: Meat slicer opinions
Post by: DivotMaker on June 04, 2014, 10:23:45 PM
Nice looking unit there, Martin!  It's probably a better choice than what I got, just from a support standpoint. 
Title: Re: Meat slicer opinions
Post by: DiggingDogFarm on June 04, 2014, 10:28:52 PM
Yeah, not bad for the money....there's more metal to it than many and I needed a slicer that wasn't too big because my kitchen is super small.
I also wanted the smooth blade option for super thin slicing.

http://www.amazon.com/Chef%60s-Choice-Non-serrated-Blade-Slicer/dp/B000X1EOTO/ref=cm_wl_huc_item
Title: Re: Meat slicer opinions
Post by: bigfoot21075 on September 15, 2014, 10:50:50 AM
I had stiff criteria for a slicer, there is a hole in the wall an hour from me that has the SINGLE BEST SANDWICH I have EVER HAD ANYWHERE. It is a true Baltimore Pit Beef Sandwich and it is AMAZING! The key is super rare, piping hot seasoned top round roast beef that is sliced literally paper thin piled in a HUGE stack, topped with thin sliced red onion, Tiger Sauce and dipped in fresh hot Au Jus. OMG it is a religious experience for 8 bucks!

Most cheap slicers will not slice super thin, tender HOT roast beef. This was my ONLY criteria, that led me to my Berkel 827A Slicer. This thing is good enough for a small deli and was worth EVERY penny. I can truly duplicate this amazing experience at howe now.

http://www.urbanspoon.com/r/31/1424408/restaurant/Baltimore/Windsor-Mill-Gwynn-Oak/Pioneer-Pit-Beef-Windsor-Mill

Again - YUMM-O!
Title: Re: Meat slicer opinions
Post by: Pork Belly on September 15, 2014, 01:51:50 PM
I have a 1942 Hobart 210 that can shave meat so thin it is translucent. I am to lazy to go to the garage and take a picture of it but this link is for a Hobart 110, nearly identical to mine.

http://www.theqjoint.com/forum/showthread.php?6038-1939-Model-110-Hobart-Slicer-Restoration

Next time I'm in the garage I will take a picture and modify this post.

I paid fifty bucks for the slicer and spent about six hours dissembling, degrease the gunk off and reassemble it. Slices like a new machine now.
Title: Re: Meat slicer opinions
Post by: bigfoot21075 on September 15, 2014, 02:05:18 PM
Nice slicer! You reminded me I left out the most important part of my post. My slicer is something like 1200 bucks new, I got it off of Craigslist or 200 from a deli in Jessup, MD going out of business. An hour of cleaning later I have a near new condition commercial slicer!


I have a 1942 Hobart 210 that can shave meat so thin it is translucent. I am to lazy to go to the garage and take a picture of it but this link is for a Hobart 110, nearly identical to mine.

http://www.theqjoint.com/forum/showthread.php?6038-1939-Model-110-Hobart-Slicer-Restoration

Next time I'm in the garage I will take a picture and modify this post.

I paid fifty bucks for the slicer and spent about six hours dissembling, degrease the gunk off and reassemble it. Slices like a new machine now.

Title: Re: Meat slicer opinions
Post by: Walt on February 15, 2015, 01:29:55 AM
Picked up this Chef's Choice International 645 a few weeks ago.  Very compact & effective. I have been very pleased so far.
Title: Re: Meat slicer opinions
Post by: DivotMaker on February 15, 2015, 04:40:09 PM
Looks like a good one, Walt!
Title: Re: Meat slicer opinions
Post by: elkins20 on August 01, 2015, 11:55:34 AM
I am currently looking at two Berkel slicers on craiglist. One is a 10 inch blade and the other is 12 inch blade. The 825e slicer is a little too much, but may make them an offer. These are both all metal slicers. The 827e is at a 3 hour drive from me, I did make them an offer but have not heard back. And the other is in town. I ended up getting a Berkel 823E-Plus 9 inch slicer from web restaurant. http://www.webstaurantstore.com/berkel-823e-plus-9-manual-gravity-feed-meat-slicer-1-4-hp/165823E.html
It was $612 but with care should last forever, it is all metal and large motor.
Title: Re: Meat slicer opinions
Post by: mizzoufan on September 22, 2015, 01:31:41 PM
I'm having issues with my Chef's Choice which might just be user error.  When I slice, the bottom side seems to slide down the blade instead of getting sliced so when I turn the chunk of meat over (about every 3 slices), there's a longer piece for the last 1/4" or so.  I tried freezing my last batch of bacon for about 2 hours before slicing to toughen up the outside in the hope that it would cut cleanly, but no dice.

Any suggestions?
Title: Re: Meat slicer opinions
Post by: Donmac on September 22, 2015, 01:43:48 PM
I'm having issues with my Chef's Choice which might just be user error.  When I slice, the bottom side seems to slide down the blade instead of getting sliced so when I turn the chunk of meat over (about every 3 slices), there's a longer piece for the last 1/4" or so.  I tried freezing my last batch of bacon for about 2 hours before slicing to toughen up the outside in the hope that it would cut cleanly, but no dice.

Any suggestions?

I have been researching slicers to purchase and noticed that this is a common complaint on lots of models according to amazon reviews. I think they were calling it a "tail", but it was quite common.
Title: Re: Meat slicer opinions
Post by: old sarge on September 22, 2015, 02:35:17 PM
I have used a Rival electric slicer for decades and have the same annoyance. The tail as you call it is reserved for soups if I am slicing beef or if ham I use it in omelets. Sometimes the dogs benefit. I personally believe to get a perfect slice and no tail requires tighter tolerance in the slicer and a sizable outlay of money.
Title: Re: Meat slicer opinions
Post by: elkins20 on September 29, 2015, 03:40:27 AM
I'm having issues with my Chef's Choice which might just be user error.  When I slice, the bottom side seems to slide down the blade instead of getting sliced so when I turn the chunk of meat over (about every 3 slices), there's a longer piece for the last 1/4" or so.  I tried freezing my last batch of bacon for about 2 hours before slicing to toughen up the outside in the hope that it would cut cleanly, but no dice.

Any suggestions?

Hey Steven, I have a question, are you making pork bellie bacon and if so where are you getting your pork bellies? Thanks, Bill
Title: Re: Meat slicer opinions
Post by: mizzoufan on September 29, 2015, 09:17:40 AM
Nope, buckboard.  I prefer the higher meat to fat ratio over belly bacon
Title: Re: Meat slicer opinions
Post by: barrytm on September 29, 2015, 08:54:04 PM
Mizzoufan,  the problem is a design issue, IMO.  The carriage is too far away from the blade.  I have a similar problem when slicing bread.  The only solution for me it to put a wooden or plastic cutting board on the carriage of the slicer and put the item to be cut on the cutting board, then push the cutting board lightly up against the blade while you push the carriage forward.  That way you have support right near the blade.  To work, you want a cutting board that is long enough so that it is at least even with the blade when the carriage it as the rear most position.
Title: Re: Meat slicer opinions
Post by: McGarry on June 14, 2017, 03:01:43 AM
I need know, which brand do you use and how long time do you use this device.
Title: Re: Meat slicer opinions
Post by: old sarge on June 14, 2017, 10:01:24 AM
The Rival I use is 30 or 35 years old. I bought it new.  No longer made but eBay has them. I run mine for about 20 minutes or so then let it rest while I package the meat. It is a small slicer but meats my needs.
Title: Re: Meat slicer opinions
Post by: stout on June 14, 2017, 11:28:14 AM
i don't know if omacan and abamaster are or were the same company but this is the slicer i have or extremely close to it.. except mine was made by abamaster..

https://www.amazon.com/Omcan-250E-Commercial-Food-Slicer/dp/B0037B3Y3O

or someone else makes them for both companies and they label them for themselves
i have no idea

anyway it's an awesome slicer and similar ones can be found for less .. we use it all the time for meat and vegetables.. i've even used it to make potato chips....

for other vegetables.. it's great when you are having people over and want a large tray of fixins for hamburgers for example.. makes short work of lettuce tomatoes peppers whatever.

as for meat we usually use it for cold cuts as it's intended but we have also used it on meats where we just want nice even slices .. but not necessarily paper thin (which is how we love our cold cuts)
Title: Re: Meat slicer opinions
Post by: McGarry on June 16, 2017, 01:58:34 AM
There are a lot of meat slicers with cheap price, which I am using and this is an electric meat slicer for one year. All the parts of this slicer include with stainless steel blade and everything can be removed easily.
http://pro-meat-grinder.com/best-meat-slicer/chefs-choice/609-premium-device
Title: Re: Meat slicer opinions
Post by: BobM on June 17, 2017, 04:50:09 PM
I got this three years ago on Woot.com for $39.00 https://www.amazon.com/Waring-FS155AMZ-Professional-Slicer-Stainless/dp/B00HSBOVEU.  It's a good slicer for the price but I do wish I had a longer one for slicing my pork belly into bacon.  It's about 3 inches longer so I either cut the belly in half or I lift the end and feed it down in the blade.  Just used it today to slice a smoked tri tip into lunch meat
Title: Re: Meat slicer opinions
Post by: SconnieQ on March 15, 2018, 03:32:49 PM
I've found the most important thing for me is how easy it is to clean. For a home slicer, it is an every now and then event. And if cleaning is a pain in the butt, then you are not going to use it. The commercial machines are great, but they can be a long, involved process to clean. You might be able to find them for a great price though. But if you just dread using it because your small job is not worth the time it takes to clean the slicer, then it is not useful. If it means I must go a little slower for the small slicing job I have on a less powerful, but easy to clean machine, then I'm happy to go slower.