Cutting bacon

[aris]

I think one of those pro meat slicers are a bit OTT - anyone have any advice on how to cut bacon? I thought I'd get a long carving knive - anyone have any other techniques?

[sausagemaker]

Hi Aris

re - bacon slicing problem

Have you thought of an electric food slicer available from Argos
details as follows

Cookworks MS171 Food Slicer.
�24.99

120 watts.
Stainless steel blade, diameter 17cm.
Thickness of slices 0 to 15mm.
Biased-off switch with safety lock.
Collecting tray included.
Foldable feature for easy storage.
Detachable accessories for easy cleaning.
Soft non slip feet.


Regards
sausagemaker

PS Cracking idea of parsons to have an un-answered section

[Parson Snows]

Aris wrote

any advice on how to cut bacon

Sausagemaker wrote

Have you thought of an electric food slicer available from Argos
Cookworks MS171 Food Slicer.
120 watts.
Stainless steel blade, diameter 17cm

This works out to
less than a 3/16 HP motor (definately a machine for the home use)
suitable for cutting a MAXIMUM thickness of bacon etc, of approx. 2 1/2 to 3 inches deep/thick
I would strongly suggest that you ALMOST freeze the bacon prior to cutting/slicing it as ANY excess strain on this small motor should be avoided at ALL costs.

kind regards

Parson Snows

[robin]

I bought this machine from Argos and it's been fine so far. I didn't want to spend a fortune on something that would not be heavily used. I doubt whether it would be suitable for anything more than occasional home use though.

[aris]

To be honest, i'd probably be frustrated with a 'home-use' type appliance. That's why I don't regret getting the large stainless steel Reber stuffer - it is a sturdy professional piece of equipment.

For the moment I use a 30cm victorinox carving knive - works very well, but after cutting 3kg of bacon, can get a bit tedious

[robin]

Aris,

I know what you mean with the Reber. I just got the 5 KG Reber from Franco last week and used it for the first time this weekend. I was previously using a combined electric mincer/stuffer I got from Lidl and the difference is like chalk and cheese. I couldn't believe the speed the Reber churned out 8lbs of sausage. Also the electric mincer/stuffer continues to process the meat when stuffing which made it difficult to achieve a course texture. That's probably consigned to use as a mincer only now.

[Parson Snows]

Robin wrote

Also the electric mincer/stuffer continues to process the meat when stuffing which made it difficult to achieve a course texture. That's probably consigned to use as a mincer only now.

Please bare with me and don't think that I'm being patronising but if you are happy with the meat coarseness/texture and then want to stuff it using the mincer just remove the mincer plate and blade and add the spacer (normally provided if it came as a complete kit). Then use to stuff the skins. Only minimal further processing will take place.

kind regards

Parson Snows

[robin]

Parson,

No you're not being patronising. Actually I think you may have helped me here. I've been using the spacer but have been leaving the blade in. I will try it without. Maybe I will still use it if I'm making a very small amount and actually the texture is fine for English type sausage anyway.

Thanks
Robin

[Parson Snows]

robin wrote

No you're not being patronising. Actually I think you may have helped me here

I'm glad that I was of some help.

You wrote

Maybe I will still use it if I'm making a very small amount and actually the texture is fine for English type sausage anyway.

I have advocated this all alone. Start small and work up bigger , though always keep the smaller items maintained.

Kind regards

Parson Snows