Meat slicer opinions

GeeBee

New member
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.
 
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.
 
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.
 
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!"
 

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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.
 
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!
 
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



 
Nice looking unit there, Martin!  It's probably a better choice than what I got, just from a support standpoint. 
 
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
 
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!
 
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.
 
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!


Pork Belly said:
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.

 
Picked up this Chef's Choice International 645 a few weeks ago.  Very compact & effective. I have been very pleased so far.
 

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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.
 
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?
 
mizzoufan said:
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.
 
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.
 
mizzoufan said:
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
 
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