Using meat slicers
Posted: Fri Dec 20, 2013 9:00 pm
Hello everyone.
First post, so please bear with a novice! I've being buying supplies off this site for several years, but have only now ventured onto the forum.
Bought a good quality bacon slicer but, after slicing just a few kilos of rindless bacon (two separate occasions - fully cleaned after first use), I'm getting a problem with the bottom edge of the meat being left uncut. I've cleaned any visible signs of fat/potential obstructions, but the problem continues. Blade has also been sharpened, just in case.
The meat has been chilled down, to make things easiers, but there is also still smearing on the rashers. What am I doing wrong? How often does a machine need to be fully stripped down? Could this be a factor?
First post, so please bear with a novice! I've being buying supplies off this site for several years, but have only now ventured onto the forum.
Bought a good quality bacon slicer but, after slicing just a few kilos of rindless bacon (two separate occasions - fully cleaned after first use), I'm getting a problem with the bottom edge of the meat being left uncut. I've cleaned any visible signs of fat/potential obstructions, but the problem continues. Blade has also been sharpened, just in case.
The meat has been chilled down, to make things easiers, but there is also still smearing on the rashers. What am I doing wrong? How often does a machine need to be fully stripped down? Could this be a factor?