Food Slicers??

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Food Slicers??

Postby deb » Mon Nov 08, 2004 3:37 pm

I was having a little look on the main site and came accross the food slicers. Does anyone on here either have one of these or any experience with using one. I recently cured a belly for some bacon and found it very awkward to slice, so was thinking if I really were to get "into" ham and bacon curing one of these could be useful. However I don't want to make the mistake of buying something just to consign it to the back of the cupboard because it doesn't really do the job.
Thanks.
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Postby Oddley » Mon Nov 08, 2004 4:14 pm

Hiya deb I have a small commercial slicing maching from Here
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and I can't cut bacon suscessfully because the rind is very difficult to cut.

The only way to cut bacon that I can see Is buy a dedicated bacon slicer about �3000 or do it by hand. The slicer I have is very good with cooked meats also dried meats pancetta, salami type meats.

I have not tried Francos machines so I can't comment on how they would do.
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Postby deb » Mon Nov 08, 2004 5:58 pm

Thanks Oddley. I removed the rind from my bacon before slicing it, I can't stand bacon with rind on. Do you think it would work with a slicer then?
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Postby Fatman » Mon Nov 08, 2004 6:00 pm

Hi Deb

Don't forget you can get a dedicated bacon slicer on ebay for less than �100, but if you want one from new ask Franco for a demo!

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Postby Oddley » Mon Nov 08, 2004 6:18 pm

deb if I took the rind off my bacon it would slice ok with my slicer. can't vouch for any other slicer.

Fatmans idea is a good one ask franco for a demo.

I am a regular viewer on ebay and I can't say that I've seen a dedicated bacon slicer on there for anywhere near �100. well not one that I would want. But have a look you never know.

Oh btw I didn't pay full price on my slicer. Nisbets used to do ex lease machines I bought the slicer ex lease. Shame they don't seem to do it any more I suppose you could ring them up and ask.
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Postby Oddley » Mon Nov 08, 2004 6:52 pm

Just had a look trough ebay here is all I could find.

Buy now price �495

Here
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Only one hour left on this on it looks a bit of a mess though
Current bid �51

Here
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3 days on this on no takers yet
Here
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8 days on this one starting bid �80
Here
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Postby Fatman » Tue Nov 09, 2004 5:03 pm

Deb

The last slicer Oddley displayed is very similar to one I have, keep an eye on it and see if you can get a bargain.

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Postby deb » Tue Nov 09, 2004 6:18 pm

Looking at these pictures I think a slicer might actually be a bit big in my kitchen. Only got a small house and don't think there'll be room for storing something this big.
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Postby aris » Tue Nov 09, 2004 8:04 pm

I just bought a slicing knife - which is basically a long (30cm) flat thin sharp knife used for - slicing!

You should be able to get them anywhere you can buy good kitchen knives. You get serrated and non-serrated ones. I bough the non-serrated. Works very well.
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slicer

Postby Franco » Tue Nov 09, 2004 10:19 pm

Deb,
the slicer I have for sale for �89 is pretty good value, it is a full metal one with a stainless steel blade.

If you want something a little cheaper I have a manual one that I was going to put on the forum for sale for �30, it has been used once and is good value also.


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Postby deb » Wed Nov 10, 2004 10:09 am

Hi Franco and thanks. I'll PM you with a couple of questions if that's o.k.

Aris, if things don't work out with the machinery I'll bear the knife in mind and have a look around. Thanks.
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Postby janbe » Thu Nov 11, 2004 4:37 pm

Seems we all have trouble slicing bacon with the small domestic slicers. I have a small Kruff machine which works really well on cooked meat such as pressed gammon and beef which tend to be fairly firm. Belly bacon tends to be fairly floppy and my machine has trouble with it even with the rind off.

I have had reasonable success by rolling and tying in several places a skinned belly and then putting it in the freezer for 2 or 3 hours. This firms it up so that i can slice it providing I use very light pressure ( let the machine do the work).

I am glad I read this thread as I was considering buying a slightly bigger machine but if oddley is having trouble with his �300 Nesbet machine then it seems only a proper commercial machine will cope.

I haven't yet tried a loin of bacon but perhaps a small one of these would be firmer than the belly and slice without resorting to a partial freeze.
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Postby deb » Thu Nov 11, 2004 9:34 pm

Thanks for the info janbe. I certainly wouldn't have room for anything larger than a domestic machine of some kind, if I could actually find room for one of these. I think I might have to give a slicer a miss and look into buying a really good suitable knife. The slight freezeing would probably help with cutting using a knife.
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Postby aris » Fri Nov 12, 2004 9:06 am

I find it easier to slice if I dry the bacon well. After curing, put it in the fridge uncovered for several days.
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Postby deb » Fri Nov 12, 2004 2:46 pm

Thanks aris, any tips to make things easier are always welcome. I would probably try your way first and then if I was still having trouble I'd move on to part freezing.
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