Meat slicer recommendations

[amcardon]

I thought this has been discussed recently but I couldn't find the thread...

Anyway, I'm curing a couple pork bellies to make bacon and was hoping some of y'all might have some recommendations on a slicer. Will a 7" work? Are 10" or 12" slicers going to be better? I know some say slicing bacon on anything but a large commercial unit is a pain, and others that say that's not necessary. We don't like overly thick bacon so I'd rather not slice with a knife.

I figure this will be an investment that I can also use to prep meat for jerky...

 

[RickN]

I thought this has been discussed recently but I couldn't find the thread...

Anyway, I'm curing a couple pork bellies to make bacon and was hoping some of y'all might have some recommendations on a slicer. Will a 7" work? Are 10" or 12" slicers going to be better? I know some say slicing bacon on anything but a large commercial unit is a pain, and others that say that's not necessary. We don't like overly thick bacon so I'd rather not slice with a knife.

I figure this will be an investment that I can also use to prep meat for jerky...

What ever you pick, look for new with a manual use option if they make one.

 

[HoLeChit]

I think this is the thread you were thinking of. Slicers were mentioned but not thoroughly discussed.

Meat locker

or cold room.. So I have in my mind that I'm going to build a 8' x 12' meat locker.. My plan is to build it on 4" sq tube so that I can move it around with the tractor and put it out of the way when not in use.. This is going to be a long running thread as I'll be scrimping and saving to get it...

www.okshooters.com

I don’t have any personal experience, but have good things about avanco (spelling?) and Hobart. For a home model I’ve heard mixed reviews about Weston. Like anything, it’s gonna depend on your budget. You can spend $100, or I’ve seen some go for as high as $11k plus.

 

[2busy]

I've got a big commercial one and a small home kitchen one. For limited use the small kitchen one would be enough for bacon and jerky . Depending on how large the slab is could pose problems with the length of stroke to get all the way through .

 

[emapples]

I think this is the thread you were thinking of. Slicers were mentioned but not thoroughly discussed.

Meat locker

or cold room.. So I have in my mind that I'm going to build a 8' x 12' meat locker.. My plan is to build it on 4" sq tube so that I can move it around with the tractor and put it out of the way when not in use.. This is going to be a long running thread as I'll be scrimping and saving to get it...

www.okshooters.com

I don’t have any personal experience, but have good things about avanco (spelling?) and Hobart. For a home model I’ve heard mixed reviews about Weston. Like anything, it’s gonna depend on your budget. You can spend $100, or I’ve seen some go for as high as $11k plus.

I second this , stick with the commercial or as close to commercial as you can get. I have been looking for a used commercial model for a while

 

[jakeman]

Every time someone mentions a slicer of any kind, it always makes me think of the story about the pickle slicer.

 

[xseler]

There's a used restaurant supplies store on the north side of SE 29th in Del City. They might have something.

 

[OKRuss]

On FB Marketplace, there's a Hobart meat slicer listed for $200. Needs to be cleaned up but might be worth a look. Hobart makes the commercial stuff.

 

[turkeyrun]

Hobart is good stuff.

Wish I hadn't sold mine, but at the time, it was necessary.

The ones at Academy aren't bad and worth a look, for limited use. Son used one for brisket and jerky.

 

[Aku]

There's a used restaurant supplies store on the north side of SE 29th in Del City. They might have something.

Call this place ahead, they don't have regular times being there.